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Journal description
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Details for article 42 of 42 found articles
| Title: |
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? |
| Author: |
Marchini, Mia Carini, Eleonora Cataldi, Nicolò Boukid, Fatma Blandino, Massimo Ganino, Tommaso Vittadini, Elena Pellegrini, Nicoletta |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 136 () nr. P1 pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 42 of 42 found articles
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