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2020•Unpublished venueRequires access

Evaluation of physicochemical, tissue and sensory properties of inulin and chickpea flour fortified cake.

I. A. Salehi, M. Gharekhani

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Key concepts: Food science, Inulin, Wheat flour, Chemistry, Biotechnology, Biology

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Evaluation of physicochemical, tissue and sensory properties of inulin and chickpea flour fortified cake. — Research Paper | ScholarLens