Influence of the Forming Die Design on Processing and Physical Properties of Gluten-Free Crisps
Publié en ligne: 19 mai 2024
Pages: 87 - 96
Reçu: 01 sept. 2023
Accepté: 01 nov. 2023
© 2024 Marcin Mitrus et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.