Textural attributes and consumer acceptability of chapatti made from different composite flours

Autor:	Kesselly, Sonnie R., Mugabi, Robert, Byaruhanga, Yusuf B.
Zdroj:	In Food and Humanity December 2024 3
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect