✦ LIBER ✦
Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour
✍ Scribed by Ram Yamsaengsung; Emmerich Berghofer; Regine Schoenlechner
- Book ID
- 114731021
- Publisher
- John Wiley and Sons
- Year
- 2012
- Tongue
- English
- Weight
- 634 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0950-5423
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