Proximate composition and sensory evaluation of gluten-free bar formulated from rice and soybean flour
以大米和大豆粉为原料的无麸质能量棒的成分分析和感官评价
期刊:PeerJ
影响因子:2.4
doi:10.7717/peerj.21101
El-Deyarbi, Marwan; Abughoush, Mahmoud; Hegazy, Shaimaa; Aljaoune, Abeer; Aldeyarbi, Shorouk; Aljuboori, Hamza; Alnuaimi, Huda; Almatrooshi, Abdulla; Adi, Zelal S; Hussein, Ashraf A; Nafea, Alaa E; Choudhury, Imranul H