The effects of quinoa and okra incorporation on the quality of diet cake

von Shobeiri, Mahdi
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)

Evaluating the traditional bread properties with new formula Affected by triticale and cress seed gum

von Sheikholeslami, Zahra
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)