טוען...
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...
שמור ב:
| הוצא לאור ב: | PLoS One |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Public Library of Science
2017
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| נושאים: | |
| גישה מקוונת: | 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 |
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