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1 Ergebnisse
1
Effect of Brachystegia Eurycoma Flour Addition on the Physi..:
Irondi Emmanuel Anyachukwu
;
Imam Yunus Temitayo
;
Ajani Emmanuel Oladipo
https://doi.org/10.2478/aucft-2021-0004. , 2021
Link:
https://doi.org/10.2478/aucft-2021-0004
RT Journal T1
Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:239cdbfa461542bcbce1201892826e4a&Exemplar=1&LAN=DE A1 Irondi Emmanuel Anyachukwu A1 Imam Yunus Temitayo A1 Ajani Emmanuel Oladipo PB Sciendo YR 2021 K1 whole millet flour K1 brachystegia eurycoma K1 gluten-free bread K1 celiac disease K1 sensory qualities K1 Food processing and manufacture K1 TP368-456 JF https://doi.org/10.2478/aucft-2021-0004 LK http://dx.doi.org/https://doi.org/10.2478/aucft-2021-0004 DO https://doi.org/10.2478/aucft-2021-0004 SF ELIB - SuUB Bremen
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