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Quality Evalution of Bread Produced from Whole Wheat Flour ..:
Bolaji, Olusola Timothy
;
Adeyeye, Samuel Ayofemi Olalekan
;
Ogunmuyiwa, Damilola
Journal of Culinary Science & Technology. 22 (2022) 4 - p. 607-630 , 2022
Link:
https://doi.org/10.1080/15428052.2022.2068466
RT Journal T1
Quality Evalution of Bread Produced from Whole Wheat Flour Blended with Watermelon Seed Flour
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2022.2068466&Exemplar=1&LAN=DE A1 Bolaji, Olusola Timothy A1 Adeyeye, Samuel Ayofemi Olalekan A1 Ogunmuyiwa, Damilola PB Informa UK Limited YR 2022 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 22 IS 4 SP 607 OP 630 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2022.2068466 DO https://doi.org/10.1080/15428052.2022.2068466 SF ELIB - SuUB Bremen
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