Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta
Czech Journal of Food Sciences, 2022-01, Vol.40 (4), p.281-289 [Peer Reviewed Journal]2022. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/206/2021-CJFS
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