Effects of Blending Semolina with Egg Powder on Physico- Chemical and Sensory Quality of Macaroni
Open Access
- 29 January 2019
- journal article
- Published by Peertechz Publications Private Limited in Journal of Food Science and Nutrition Therapy
- p. 001-006
- https://doi.org/10.17352/jfsnt.000016
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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