Textural and sensory characteristics of sugar-free biscuit formulated with quinoa flour, isomalt, and maltodextrin
以藜麦粉、异麦芽酮糖醇和麦芽糊精配制的无糖饼干的质地和感官特性
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.2564
Nadian, Narges; Azizi, Mohammad Hossain; Abbastabar Ahangar, Hossein; Aarabi, Aazam
