Improvement of Functional and Technological Characteristics of Spaghetti by the Integration of Pomegranate Peels Powder
Authors:
- Rowida Younis EssaRERowida Younis Essa
- Elsebaie Essam MohamedEMElsebaie Essam Mohamed
- 15 December 2017
- journal article
- Published by Science Alert in American Journal of Food Technology
- Vol. 13 (1) , 1-7
Abstract
Improvement of Functional and Technological Characteristics of Spaghetti by the Integration of Pomegranate Peels PowderKeywords
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