Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality
Crossref DOI link: https://doi.org/10.1007/s00217-015-2558-z
Published Online: 2015-10-08
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tazrart, Karima
Zaidi, Farid
Lamacchia, Carmen
Haros, Monika
Text and Data Mining valid from 2015-10-08