학술논문
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire
Document Type
Article
Author
Source
In: International Journal of Food Science and Technology . (International Journal of Food Science and Technology, April 2022, 57(4):1936-1944)
Subject
Language
English
ISSN
13652621
09505423
09505423