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The feasibility of use of sweet potato (ipomoea potatoes l...:
Lafia, Aliou Toro
;
Ketounou, Tankpinou Richard
;
Costa, Gilmar Freire da
...
https://rsdjournal.org/index.php/rsd/article/view/9286/8251. , 2020
Link:
https://rsdjournal.org/index.php/rsd/article/view/9286
RT Journal T1
The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products ; La factibilidad del uso de harina de patata dulce (ipomoea potatoes l.) en la preparación de productos de panadería ; A viabilidade de uso da farinha de batata-doce (ipomoea batatas l.) na elaboração de produtos panificados
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_9286&Exemplar=1&LAN=DE A1 Lafia, Aliou Toro A1 Ketounou, Tankpinou Richard A1 Costa, Gilmar Freire da A1 Bonou, Semako Ibrahim A1 Rodrigues, David Santos A1 Sousa, Solange de PB Research, Society and Development YR 2020 K1 Qualidade nutricional K1 Qualidade microbiológica K1 Qualidade sensorial K1 Calidad nutricional K1 Calidad microbiológica K1 Calidad sensorial K1 Nutritional quality K1 Microbiological quality K1 Sensory quality JF https://rsdjournal.org/index.php/rsd/article/view/9286/8251 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/9286 DO https://rsdjournal.org/index.php/rsd/article/view/9286 SF ELIB - SuUB Bremen
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