INFLUENCE OF PRO-VITAMIN -A- CASSAVA FLOUR AND CASHEW NUT FLOUR SUPPLEMENTATIONS ON PHYSICO-CHEMICAL PROPERTIES OF WHEAT BASED BREAD.

Autor:	Friday, Ogori A.1 Ogorifaraday@gmail.com, Julius, Amove2, Nsa, Effiong S.2, Rebezov, Maksim3,4, Maksimiuk, Nikolai5, Kenijz, Nadezhda6, Kuznetsova, Elena7, Gayvas, Alexei8, Hleba, Lukas9, Shariati, Mohammad Ali4
Zdroj:	Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2021, Vol. 11 Issue 1, p1-6. 6p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu