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Keywords = Quality of lasagna noodles

Number of Articles: 1

Impact of Black Lentil, Flaxseed, Faba Bean, Rye and Oat Flours on Physicochemical and Textural Properties of Lasagna Noodles

Volume 27, Issue 2, March and April 2025, Pages 359-372

10.22034/JAST.27.2.359

Hacer levent, Elif Kurt

Journal of Agricultural Science and Technology