28478900
Results 1 to 1 of 1
Selection :
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white breadRIZZELLO, Carlo Giuseppe; CALASSO, Maria; CAMPANELLA, Daniela et al.International journal of food microbiology. 2014, Vol 180, pp 78-87, issn 0168-1605, 10 p.Article
