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Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour


Type:
Article
Title:
Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
Creator:
Udomkun, P.;
Udomkun, P.
ORCID iD iconhttps://orcid.org/0000-0002-3777-9252
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Masso, C.;
Swennen, R.;
Swennen, R.
ORCID iD iconhttps://orcid.org/0000-0002-5258-9043
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Romuli, S.;
Innawong, B.;
Fotso Kuate, A.;
Fotso Kuate, A.
ORCID iD iconhttps://orcid.org/0000-0002-5247-7519
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Akin-Idowu, P.E.;
Alakonya, A.;
ORCID iD icon
Alakonya, A.
ORCID iD iconhttps://orcid.org/0000-0001-7710-499X
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Vanlauwe, B.
Vanlauwe, B.
ORCID iD iconhttps://orcid.org/0000-0001-6016-6027
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Year:
2022
URI:
https://hdl.handle.net/10883/22065
Copyright:
CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
Journal:
Food Science and Nutrition
Journal volume:
10
Journal issue:
9
Pages:
3085-3097
DOI:
10.1002/fsn3.2907
Place of Publication:
United Kingdom
Publisher:
Wiley
Citation:
Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. 2022. 10 (9) DOI: 10.1002/fsn3.2907 Wiley.

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  • Genetic Resources

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Genetic ResourcesInstitutionalMaizeSocioeconomicsSustainable Agrifood SystemsSustainable IntensificationWheat

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