BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS.
| Autor: | McWatters, K. H.1 kmcwatt@griffin.uga.edu, Phillips, R. D.1, Walker, S. L.1, McCullough, S. E.1, Mensa-Wilmot, Y.1, Saalia, F. K.1, Hung, Y.-C.1, Patterson, S. P.1 |
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| Zdroj: | Journal of Food Quality. Oct2004, Vol. 27 Issue 5, p337-351. 15p. 8 Charts, 1 Graph. |
| Databáze: | Business Source Ultimate |
| Externí odkaz: |
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