دورية أكاديمية
Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design
العنوان: | Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design |
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المؤلفون: | Ammar, Imène, Sebii, Haifa, Aloui, Takwa, Attia, Hamadi, Hadrich, Bilel, Felfoul, Imène |
المصدر: | In Heliyon December 2022 8(12) |
قاعدة البيانات: | ScienceDirect |
تدمد: | 24058440 |
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DOI: | 10.1016/j.heliyon.2022.e12164 |