Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques
| Autor: | Göksel Saraç, Meryem, Dedebaş, Tuğba, Hastaoğlu, Emre, Arslan, Ebuzer |
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| Zdroj: | In International Journal of Gastronomy and Food Science March 2022 27 |
| Databáze: | ScienceDirect |
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