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Physicochemical, amino acid profile and sensory qualities o..:
Clement Chinedum Ezegbe
;
Justina Uzoamaka Onyeka
;
Smith G. Nkhata
http://www.sciencedirect.com/science/article/pii/S2405844023022521. , 2023
Link:
https://doi.org/10.1016/j.heliyon.2023.e15045
RT Journal T1
Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e9d4bea15e0c4b91abae1b8ba24e2976&Exemplar=1&LAN=DE A1 Clement Chinedum Ezegbe A1 Justina Uzoamaka Onyeka A1 Smith G. Nkhata PB Elsevier YR 2023 K1 Velvet bean K1 Biscuit K1 Amino acid K1 Wheat flour K1 Composite flours K1 Science (General) K1 Q1-390 K1 Social sciences (General) K1 H1-99 JF http://www.sciencedirect.com/science/article/pii/S2405844023022521 LK http://dx.doi.org/https://doi.org/10.1016/j.heliyon.2023.e15045 DO https://doi.org/10.1016/j.heliyon.2023.e15045 SF ELIB - SuUB Bremen
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