Items where Author is "Schoenlechner, R."

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Yamsaengsung, 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.

This list was generated on Sun Jun 24 18:33:54 2018 UTC.