Influence of different levels of peanut hull flour on physical and sensory evaluation of low calorie cakes.
作者信息
Hegazy N A, Mekawy A A, Hassona H Z
机构信息
Food Technology and Nutrition Department, National Research Center, Dokki, Cairo, Egypt.
出版信息
Nahrung. 1991;35(8):821-6. doi: 10.1002/food.19910350809.
PMID:1780006
Abstract
摘要
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