Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties. [electronic resource]

By: Contributor(s): Publication details: Journal of food science and technology May 2020Description: 1954-1963 p. digitalISSN:
  • 0022-1155
Online resources: In: Journal of food science and technology vol. 57
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Publication Type: Journal Article

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