Soy addition improves the texture of microwavable par-baked pocket-type flat doughs
Year: 2011
Type: article
Authors: Luca Serventi, Joseph Sachleben, Yael Vodovotz
Institutions: The Ohio State University, University of Chicago
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2164788583