Zobrazeno 1 - 1
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pro vyhledávání: '"M. D. Deebom"'
Publikováno v:
European Journal of Nutrition & Food Safety. :28-39
This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c495b0f2be393d843001773726e385ba
https://doi.org/10.9734/ejnfs/2020/v12i1230332
https://doi.org/10.9734/ejnfs/2020/v12i1230332
