Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread
Crossref DOI link: https://doi.org/10.1007/s13197-015-1770-y
Published Online: 2015-03-19
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bilgiçli, Nermin
İbanoğlu, Şenol
Text and Data Mining valid from 2015-03-19