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Evaluation of Proximate Composition, Physicochemical Proper..:
Mekonnen, Wosen Ewketu
;
Augchew, Engeda Dessalegn
;
Terefe, Zemenu Kerie
.
International Journal of Food Science. 2024 (2024) - p. 1-9 , 2024
Link:
https://doi.org/10.1155/2024/2352758
RT Journal T1
Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize (Zea mays L.) and Germinated Chickpea (Cicer arietinum L.)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1155_2024_2352758&Exemplar=1&LAN=DE A1 Mekonnen, Wosen Ewketu A1 Augchew, Engeda Dessalegn A1 Terefe, Zemenu Kerie A1 Gutiérrez-Méndez, Néstor PB Hindawi Limited YR 2024 SN 2314-5765 SN 2356-7015 JF International Journal of Food Science VO 2024 SP 1 OP 9 LK http://dx.doi.org/https://doi.org/10.1155/2024/2352758 DO https://doi.org/10.1155/2024/2352758 SF ELIB - SuUB Bremen
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