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Journal description
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Details for article 10 of 26 found articles
| Title: |
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders |
| Author: |
Aslan, Mine Bilgiçli, Nermin |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 26 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 26 found articles
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