Effects of Plants' Ingredients on Dough and Final Product
The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use...
Bewaard in:
Andere auteurs: | |
---|---|
Formaat: | Elektronisch Hoofdstuk |
Taal: | Engels |
Gepubliceerd in: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
|
Onderwerpen: | |
Online toegang: | DOAB: download the publication DOAB: description of the publication |
Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
Wees de eerste die reageert!