Document is current

Any future updates will be listed below

Effect of Blending Ratio on Physicochemical and Sensory Quality of Bread from Wheat and White Lupine (L. albus) Composite Flour

Crossref DOI link: https://doi.org/10.1007/978-3-031-87352-2_15

Published Online: 2025-08-22

Published Print: 2025

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark