| 标题 |
Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:J. O. Adepehin; V. Enujiugha; A. Badejo; G. Young; D. Odeny 出版日期:2022-09-17 |
| 求助人 | |
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(2025-6-4)