HUȚU, Dana
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Vol 20, No 2 (2021) - Articles
THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH
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Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.
Online ISSN: 2559 - 6381
Print ISSN: 2068 - 6609