Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes
| Autor: | Okwunodulu, I.N., Egbuta, G.N., Okwunodulu, F.U., Ojinnaka, C.M., Onyeiwu, S.C. |
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| Zdroj: | In Food Chemistry Advances June 2024 4 |
| Databáze: | ScienceDirect |
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