Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder

Anastasia A. Rushchitc; Elena I. Shcherbakova; Sobhy A. El-Sohaimy

doi:10.1016/j.aoas.2022.11.001

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Cite this Article (APA)

Anastasia, A. R., Elena, I. S., Sobhy, A. E. (2022). Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder. Annals of Agricultural Sciences. https://doi.org/10.1016/j.aoas.2022.11.001

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