Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties
| Autor: | Chemache, Loucif, Kehal, Farida, Namoune, Hacène |
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| Zdroj: | In International Journal of Gastronomy and Food Science December 2021 26 |
| Databáze: | ScienceDirect |
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