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pro vyhledávání: '"Joseph Aondoaver Gbertyo"'
Autor:
Lorita Nchung, Ayong Mary Assumpta Fulai, Joseph Aondoaver Gbertyo, Ahemen Samuel Aondoaver, Ndi Betrand Bongjo
Publikováno v:
European Journal of Nutrition & Food Safety. :74-86
The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9018f7a9caa7331e34aeaebe2112b16
https://doi.org/10.9734/ejnfs/2022/v14i121283
https://doi.org/10.9734/ejnfs/2022/v14i121283
