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Valorization of flours from cocoa, sinami and sacha inchi b..:
Martínez, Elena
;
Ramos-Escudero, Fernando
International Journal of Gastronomy and Food Science. 36 (2024) - p. 100930 , 2024
Link:
https://doi.org/10.1016/j.ijgfs.2024.100930
RT Journal T1 <Title>Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread ('Pan Chapla')</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2024.100930&Exemplar=1&LAN=DE A1 Martínez, Elena A1 Ramos-Escudero, Fernando PB Elsevier BV YR 2024 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 36 SP 100930 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2024.100930 DO https://doi.org/10.1016/j.ijgfs.2024.100930 SF ELIB - SuUB Bremen
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