Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends

Publisher： Bentham Science Publishers

E-ISSN： 2212-3881|13|3|192-197

ISSN： 1573-4013

Source： Current Nutrition & Food Science, Vol.13, Iss.3, 2017-06, pp. : 192-197

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