THE EFFECTS OF FLAXSEED, SOY AND CORN FLOURS ON THE TEXTURAL AND SENSORY PROPERTIES OF A BAKERY PRODUCT
- 7 December 2006
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 29 (6), 617-627
- https://doi.org/10.1111/j.1745-4557.2006.00099.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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