Загрузка...
The impact of using chickpea flour and dried carp fish powder on pizza quality
Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprin...
Сохранить в:
| Опубликовано в: : | PLoS One |
|---|---|
| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Public Library of Science
2017
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5584754/ https://ncbi.nlm.nih.gov/pubmed/28873098 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0183657 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|