Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies.
| Autor: | Karaçoban, İrem1, Bilgiçli, Nermin1, Yaver, Elif2 elifyaver@hotmail.com |
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| Zdroj: | Food Technology & Biotechnology. Jul-Sep2023, Vol. 61 Issue 3, p328-338. 11p. |
| Databáze: | Business Source Ultimate |
| Externí odkaz: |
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