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 |
Full Text Finder | تدمد: | 24058440 |
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| DOI: | 10.1016/j.heliyon.2022.e12164 |