Author response for 'Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten‐free cookies'

Autor:	null Yen Thi Hoang Nguyen, null Thi Mai Huong Nguyen, null Phan Ngoc Hoa, null Pham Van Hung
Rok vydání:	2022
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee8e84119afb793895d45b328633a1fa https://doi.org/10.1111/ijfs.15982/v2/response1 Zobrazit plný text záznamu