Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza.
| Autor: | De Angelis, Davide, Madodé, Yann E., Briffaz, Aurélien, Hounhouigan, Djidjoho Joseph, Pasqualone, Antonella, Summo, Carmine |
|---|---|
| Zdroj: | Legume Science; Jun2020, Vol. 2 Issue 2, p1-10, 10p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|
Plný text