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1 Ergebnisse
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Nutritional and sensory properties of cake made from blends..:
Olatunde, S.J
;
Ajayi, O.M
;
Ogunlakin, G.O
.
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_10__fr-2018-255_olatunde_2.pdf. , 2019
Link:
https://doi.org/10.26656/fr.2017.3(6).255
RT Journal T1
Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b58c4211802649a2b4b552533c2566ad&Exemplar=1&LAN=DE A1 Olatunde, S.J A1 Ajayi, O.M A1 Ogunlakin, G.O A1 Ajala, A.S PB Rynnye Lyan Resources YR 2019 K1 Cakes K1 Pigeon pea K1 Sweet potato K1 Composite flour K1 Anti-nutrients K1 β-carotene K1 Nutrition. Foods and food supply K1 TX341-641 K1 Hospitality industry. Hotels K1 clubs K1 restaurants K1 etc. Food service K1 TX901-946.5 JF https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_10__fr-2018-255_olatunde_2.pdf LK http://dx.doi.org/https://doi.org/10.26656/fr.2017.3(6).255 DO https://doi.org/10.26656/fr.2017.3(6).255 SF ELIB - SuUB Bremen
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