Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

por Pawłowska, Katarzyna, Kuligowski, Maciej, Jasińska-Kuligowska, Iwona, Kidoń, Marcin, Siger, Aleksander, Rudzińska, Magdalena, Nowak, Jacek
Publicado 2018