Open AccessHigh Protein Gluten Free Snack Foods Based on Whole Grain Flour and Vegetables
Author(s) -
Talwinder S. Kahlon,
Ronald P. Haff,
Jenny L. Brichta
Publication year - 2021
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2021.125031
Subject(s) - food science , aroma , sorghum , meal , flavor , snack food , gluten free , gluten , sugar , mathematics , chemistry , biology , agronomy
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