Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread

Autor:	Korus, Jarosław, Witczak, Mariusz, Korus, Anna, Juszczak, Lesław
Zdroj:	In LWT 1 October 2022 168
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect