Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas
Crossref DOI link: https://doi.org/10.1007/978-3-031-23352-4_7
Published Online: 2023-05-17
Published Print: 2023
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Skendi, Adriana
Hatzikamari, Magdalini
Papageorgiou, Maria
Text and Data Mining valid from 2023-01-01
Version of Record valid from 2023-01-01
Chapter History
First Online: 17 May 2023