학술논문
INVESTIGATION OF THE INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN THE PRODUCTION OF GLUTEN-FREE PASTA
Document Type
Article
Author
Source
In: Journal of Hygienic Engineering and Design . (Journal of Hygienic Engineering and Design, 2022, 40:36-40)
Subject
Language
English
ISSN
18578489