Nutritional Value and Sensory Properties of Cookies Prepared From Flour Mixes of Carrot (Daucus Carota), Lupine (Lupinus Perennis) and Barley (Hordeum Vulgare)
European Scientific Journal
doi 10.19044/esj.2017.v13n9p378
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Date
March 31, 2017
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European Scientific Institute, ESI