1.
Nemar F, Dilmi Bouras A, Koiche M, Assal NE, Mezaini A, Prodhomme J. BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR. Ital. J. Food Sci. 2015;27(3):345-350. doi:10.14674/1120-1770/ijfs.v277