Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality
Crossref DOI link: https://doi.org/10.1007/s11947-015-1527-7
Published Online: 2015-04-21
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Salinas, María V.
Carbas, Bruna
Brites, Carla
Puppo, María C.
Text and Data Mining valid from 2015-04-21