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1 Ergebnisse
1
Effect of pumpkin seed powder on the properties of cake bat..:
, In:
Advances in Biopolymers for Food Science and Technology
,
De, Suprakash
;
Bharti, Deepti
;
Pradhan, Bikash K.
... - p. 495-517 , 2024
Link:
https://doi.org/10.1016/b978-0-443-19005-6.00020-7
RT T1
Advances in Biopolymers for Food Science and Technology
: T1
Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_b978-0-443-19005-6.00020-7&Exemplar=1&LAN=DE A1 De, Suprakash A1 Bharti, Deepti A1 Pradhan, Bikash K. A1 Behera, Haladhar A1 Kim, Nahyun Mariah A1 Wickramarachchi, Suranga A1 Pal, Kunal A1 Sarkar, Preetam PB Elsevier YR 2024 SP 495 OP 517 LK http://dx.doi.org/https://doi.org/10.1016/b978-0-443-19005-6.00020-7 DO https://doi.org/10.1016/b978-0-443-19005-6.00020-7 SF ELIB - SuUB Bremen
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