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Analyzing the Empirical Rheology, Processing, Physico‐Chemical, and Digestibility Characteristics of Vigna umbellata Incorporated Pizza Base

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Vidyashree Hosakere Nagesh, Ashwath Kumar Kathalsar
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2026
Soggetti:	Cereal Chemistry
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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