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1 Ergebnisse
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Effect of gum extracts on the bread-making and textural pro..:
Ndjang, Marie Madeleine Nanga
;
Klang, Julie Mathilde
;
Njapndounke, Bilkissou
...
Food Hydrocolloids for Health. 5 (2024) - p. 100179 , 2024
Link:
https://doi.org/10.1016/j.fhfh.2024.100179
RT Journal T1
Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fhfh.2024.100179&Exemplar=1&LAN=DE A1 Ndjang, Marie Madeleine Nanga A1 Klang, Julie Mathilde A1 Njapndounke, Bilkissou A1 Foko, Marius Edith Kouam A1 Dongmo, Jean Roger A1 Kamdem, Michael Hermann Kengne A1 Tonga, Jordan Lembe A1 Mmutlane, Edwin Mpho A1 Ndinteh, Derek Tantoh A1 Kayitesi, Eugenie A1 Zambou, François Ngoufack PB Elsevier BV YR 2024 SN 2667-0259 JF Food Hydrocolloids for Health VO 5 SP 100179 LK http://dx.doi.org/https://doi.org/10.1016/j.fhfh.2024.100179 DO https://doi.org/10.1016/j.fhfh.2024.100179 SF ELIB - SuUB Bremen
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