Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times
| Autor: | Gallo, Veronica, Romano, Annalisa, Ferranti, Pasquale, D’Auria, Giovanni, Masi, Paolo |
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| Zdroj: | In Food Structure July 2022 33 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect