Mung bean flour-added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product için istatistikler
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| Mung bean flour-added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product | 0 |
Aylık toplam ziyaret
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| Ocak 2025 | 0 |
| Şubat 2025 | 0 |
| Mart 2025 | 0 |
| Nisan 2025 | 0 |
| Mayıs 2025 | 0 |
| Haziran 2025 | 0 |
| Temmuz 2025 | 0 |
