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Improving the physicochemical properties of a traditional Portuguese cake – "económicos" with chestnut flour.
- Source :
- Food & Function; 8/7/2022, Vol. 13 Issue 15, p8243-8253, 11p
- Publication Year :
- 2022
Details
- Language :
- English
- ISSN :
- 20426496
- Volume :
- 13
- Issue :
- 15
- Database :
- Complementary Index
- Journal :
- Food & Function
- Publication Type :
- Academic Journal
- Accession number :
- 158290524
- Full Text :
- https://doi.org/10.1039/d2fo01385a