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pro vyhledávání: '"O. D Oyinloye"'
Publikováno v:
African Journal of Food Science. 8:42-47
Flour was produced from germinated and ungerminated maize grains, and cookies were subsequently produced from the flours. Functional properties of the flours and degree of gelatinization of the cookies were determined. The pH decreased significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46010815997e0384d0ed86ce9455a739
https://doi.org/10.5897/ajfs2013.1106
https://doi.org/10.5897/ajfs2013.1106
