Investigating the Effect of Roasting Temperature and Storage Time of Hazelnut Seed on the Color and Quality of its Dough.
| Autor: | Qavami, S. H. Seyed, Zadeh, A. Nasrollah |
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| Zdroj: | Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān; May/Jun2023, Vol. 19 Issue 2, p279-290, 12p |
| Databáze: | Complementary Index |
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