Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits
- 15 June 2009
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 114 (4), 1462-1469
- https://doi.org/10.1016/j.foodchem.2008.11.032
Abstract
No abstract availableKeywords
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