Items where Author is "Schoenlechner, R."
Group by: Item Type | No Grouping Jump to: Article Number of items: 1. ArticleYamsaengsung, R. and Berghofer, E. and Schoenlechner, R. (2012) Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour. International Journal of Food Science & Technology, 47 (10). pp. 2221-2227. |
