Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours
| Autor: | Turfani, Valeria, Narducci, Valentina, Durazzo, Alessandra, Galli, Vincenzo, Carcea, Marina |
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| Zdroj: | In LWT - Food Science and Technology May 2017 78:361-366 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect