Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

Author: Tamime A.Y.   Muir D.D.   Barclay M.N.I.   Khaskheli M.   McNulty D.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.30, Iss.5, 1997-11, pp. : 319-326

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract