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BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT..:
F. Nemar
;
A. Dilmi Bouras
;
M. Koiche
...
http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/277. , 2015
Link:
https://doi.org/10.14674/1120-1770/ijfs.v277
RT Journal T1 <Title>BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c7d58afcc2ea44e9ac7db9e7b0ee80cb&Exemplar=1&LAN=DE A1 F. Nemar A1 A. Dilmi Bouras A1 M. Koiche A1 N-E. Assal A1 A. Mezaini A1 J. Prodhomme PB Chiriotti Editori YR 2015 K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 K1 Public aspects of medicine K1 RA1-1270 K1 Science (General) K1 Q1-390 JF http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/277 LK http://dx.doi.org/https://doi.org/10.14674/1120-1770/ijfs.v277 DO https://doi.org/10.14674/1120-1770/ijfs.v277 SF ELIB - SuUB Bremen
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