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pro vyhledávání: '"Isah, L. R."'
Autor:
Zubair, A. B., Femi, F.A., Azeez, S.O., Maxwell, Y.M.O., Isah, L. R., Jiya, M. J., Owheruo, J.O.
Publikováno v:
Nigerian Journal of Nutritional Sciences; Vol. 42 No. 2 (2021); 124-129
Background: Cake is one of the most common bakery products consumed in the world.Objective: This study determined the proximate, mineral and sensory attributes of cake from wheat and sesame seed flour blends.Methods: Sesame seeds were processed into
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::32e271ce8bb5067edfd73d80e67c52ea
https://www.ajol.info/index.php/njns/article/view/216807
https://www.ajol.info/index.php/njns/article/view/216807
