Şeyma Hallaç, Dilek Dulger Altıner

The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations

The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations

International Journal of Agriculture, Environment and Food Sciences

2020-Cilt: 4 - Sayı: 4

406-417

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