Physico-Functional and Sensory Properties of Flour and Bread Made from Composite Wheat-Cassava

Autor:	Camel Lagnika, Paul Ayihadji Ferdinand Houssou, Sanni A. Doko, Abel B. Hotegni, Valère Dansou, Abdou Madjid O. Amoussa, Flora Y. Kpotouhedo, Latifou Lagnika
Rok vydání:	2019
Předmět:	Nutrition and Dietetics Chemistry Composite number Public Health Environmental and Occupational Health Sensory system Food science Food Science
Zdroj:	Pakistan Journal of Nutrition. 18:538-547
ISSN:	1680-5194
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::48e418a866c38359373f974a781ce76c https://doi.org/10.3923/pjn.2019.538.547 Zobrazit plný text záznamu