Výsledky vyhledávání - "Khadijat Omobolaji Okanlawon"

Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology

Autor: Emmanuel Kehinde Oke, Michael Ayodele Idowu, Khadijat Omobolaji Okanlawon, Abiodun Aderoju Adeola, Omobolanle Omowumi Olorode

Publikováno v: Journal of Culinary Science & Technology. :1-27

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6b6318eeba9ebe4b8d751182d6ce83fa
https://doi.org/10.1080/15428052.2022.2067802

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