Improvement of functional couscous formulation using ancient wheat and pseudocereals

Autor:	Cankurtaran, Tekmile, Bilgiçli, Nermin
Zdroj:	In International Journal of Gastronomy and Food Science October 2021 25
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect