Aktaş, K. and Levent, H. and Yeşil, S. and Adıgüzel, E. (2021) Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta. Acta Alimentaria, 50 (4). pp. 548-556. ISSN 0139-3006
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Official URL: http://doi.org/10.1556/066.2021.00107
| Item Type: | Article |
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| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | László Sallai-Tóth |
| Date Deposited: | 11 May 2022 10:33 |
| Last Modified: | 16 Nov 2022 00:15 |
| URI: | http://real.mtak.hu/id/eprint/142662 |
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