| Autor: |
Clement Chinedum Ezegbe, Justina Uzoamaka Onyeka, Smith G. Nkhata |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Heliyon, Vol 9, Iss 4, Pp e15045- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2405-8440 |
| DOI: |
10.1016/j.heliyon.2023.e15045 |
| Popis: |
This study investigated the amino acid, physicochemical and sensory qualities of biscuit made from composite flours of wheat and velvet bean. The incorporation of velvet bean flour significantly increased (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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