학술논문
Effects of partial replacement of durum wheat re-milled semolina with ‘Signuredda’ bean flour on the physico-chemical and technological features of doughs and breads during storage
Document Type
Article
Author
Source
In: Industrie Alimentari . (Industrie Alimentari, January 2024, 63(652):5-17)
Subject
Language
English
Italian
Italian
ISSN
0019901X