Effect of some by-products rich in dietary fiber on cooking quality, nutritional value and organoleptic characteristics of cooked spaghetti

Citation:
Mohsen, S. M., A. T. El-Akel, and W. K. Galal, "Effect of some by-products rich in dietary fiber on cooking quality, nutritional value and organoleptic characteristics of cooked spaghetti", BULLETIN-FACULTY OF AGRICULTURE UNIVERSITY OF CAIRO, vol. 52, issue 3: UNIVERSITY OF CAIRO, pp. 479-496, 2001.

Abstract:

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