RHEOLOGICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BREAD OBTAINED BY PARTIALLY REPLACING WHEAT FLOUR WITH HEN'S EGGSHELL POWDER.
- Published in:
- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 128, doi. 10.34302/crpjfst/2021.13.2.12
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- Publication type:
- Article