Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes
| Autor: | Marboh, Vegonia, Mahanta, Charu Lata |
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| Zdroj: | In International Journal of Gastronomy and Food Science June 2022 28 |
| Databáze: | ScienceDirect |
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