BISCUIT FORMULATION WITH SUBSTITUTION OF BROWN RICE FLOUR
نویسندگان
چکیده
منابع مشابه
Development of functional biscuit from soy flour &rice bran
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ژورنال
عنوان ژورنال: Journal of Business on Hospitality and Tourism
سال: 2019
ISSN: 2527-6921,2527-9092
DOI: 10.22334/jbhost.v5i2.132