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Physical, chemical, and rheological properties of flour fro..:
Crossby Osei Tutu
;
Joris Gerald Niilante Amissah
;
Jacqueline Naalamle Amissah
...
http://www.sciencedirect.com/science/article/pii/S2666154324000115. , 2024
Link:
https://doi.org/10.1016/j.jafr.2024.100974
RT Journal T1
Physical, chemical, and rheological properties of flour from accessions of Frafra potato (Solenostemon rotundifolius)
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b4e8fa726a2d4e1b9bd7712adc7abe84&Exemplar=1&LAN=DE A1 Crossby Osei Tutu A1 Joris Gerald Niilante Amissah A1 Jacqueline Naalamle Amissah A1 Paa Toah Akonor A1 Agnes Simpson Budu A1 Firibu Kwesi Saalia PB Elsevier YR 2024 K1 Frafra potato K1 Tuber flour K1 Tuber proteins K1 Moisture sorption K1 Flow behaviour K1 Food security K1 Agriculture (General) K1 S1-972 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.sciencedirect.com/science/article/pii/S2666154324000115 LK http://dx.doi.org/https://doi.org/10.1016/j.jafr.2024.100974 DO https://doi.org/10.1016/j.jafr.2024.100974 SF ELIB - SuUB Bremen
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