Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4557|38|3|164-174

ISSN： 0146-9428

Source： JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol.38, Iss.3, 2015-06, pp. : 164-174

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