Effects of Plants' Ingredients on Dough and Final Product
The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use...
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| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (198 p.) |
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Electronic
| DOAB Directory of Open Access Books | Available |