학술논문
Quality assessment for nutritive value of biscuits based on oat flour from avena nuda l.
Document Type
Article
Source
In: UPB Scientific Bulletin, Series B: Chemistry and Materials Science . (UPB Scientific Bulletin, Series B: Chemistry and Materials Science, 2019, 81(1):4-12)
Subject
Language
English
ISSN
22863680
14542331
14542331