Zobrazeno 1 - 5
of 5
pro vyhledávání: '"GIO Badifu"'
Publikováno v:
Nigerian Food Journal. 27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9b946a4cdd61bde5c77b16ee67f2451
https://doi.org/10.4314/nifoj.v27i2.47495
https://doi.org/10.4314/nifoj.v27i2.47495
Publikováno v:
Global Journal of Pure and Applied Sciences; Vol 13, No 2 (2007); 165-174
No Abstract.Global Journal of Pure and Applied Sciences Vol. 13 (2) 2007: pp. 165-174
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9df3ee6118062de4d7b75ff41cd2a893
https://doi.org/10.4314/gjpas.v13i2.16688
https://doi.org/10.4314/gjpas.v13i2.16688
Publikováno v:
Nigerian Food Journal. 24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abb0dc82f1636ebedc4c3147327af1af
https://doi.org/10.4314/nifoj.v24i1.33635
https://doi.org/10.4314/nifoj.v24i1.33635
Publikováno v:
Nigerian Food Journal. 24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::219d3d402b26e5f2956dad0f5dc82e99
https://doi.org/10.4314/nifoj.v24i1.33670
https://doi.org/10.4314/nifoj.v24i1.33670
Publikováno v:
Nigerian Food Journal; Vol 23, No 1 (2005); 59-68
Mango mesocarp flour was incorporated into wheat flour at 15, 20 and 30% levels to evaluate its micronutrients contribution and effect on the physical and organoleptic attributes of wheat-based bread. A control (100% wheat flour) was used for compari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f52335092e9e7d238235435311cb11f
https://doi.org/10.4314/nifoj.v23i1.33600
https://doi.org/10.4314/nifoj.v23i1.33600