IMPACT OF TEMPEH FLOUR SUPPLEMENTATION ON THE PROPERTIES OF NON-GLUTEN PASTA PRODUCT.

Autor:	Sholichah E., Indrianti N., Yulianti L. E., Sarifudin A., Kiatponglarp, W.
Předmět:	PASTA products GLUTEN-free foods RICE flour FLOUR SOYFOODS SULFUR amino acids SOY flour FERMENTED foods
Zdroj:	African Journal of Food, Agriculture, Nutrition & Development; Dec2020, Vol. 20 Issue 7, p16905-16921, 17p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu