Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
Type:
Title:
Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
Creator:
Udomkun, P.;
Masso, C.;
Swennen, R.;
Romuli, S.;
Innawong, B.;
Fotso Kuate, A.;
Akin-Idowu, P.E.;
Alakonya, A.;
Vanlauwe, B.
Masso, C.;
Swennen, R.;
Romuli, S.;
Innawong, B.;
Fotso Kuate, A.;
Akin-Idowu, P.E.;
Alakonya, A.;
Vanlauwe, B.
Year:
2022
Copyright:
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Journal:
Food Science and Nutrition
Journal volume:
10
Journal issue:
9
Pages:
3085-3097
DOI:
Place of Publication:
United Kingdom
Publisher:
Wiley
