Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders-Reference-Cited by-同舟云学术

Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders

Published:2021-12 Issue: Volume:26 Page:100429
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Aslan Mine,Bilgiçli Nermin

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference38 articles.

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