Functional Biscuits from Wheat, Soya Bean and Turmeric (Curcuma Longa): Optimization of Ingredients Levels Using Response Surface Methodology · Peerford
مقالة · مجلة · 2017
Functional Biscuits from Wheat, Soya Bean and Turmeric (Curcuma Longa): Optimization of Ingredients Levels Using Response Surface Methodology