Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
Tipo:
Título:
Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
Creador/a:
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.
Año:
2022
Copyright:
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Revista:
Food Science and Nutrition
Volumen de la Revista:
10
No de Revista:
9
Páginas:
3085-3097
DOI:
Lugar de publicación:
United Kingdom
Editor:
Wiley
Cita:
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.