Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins-Reference-Cited by-同舟云学术

Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins

Published:2012 Issue:1 Volume:30 Page:109-115
ISSN:0189-7241
Container-title:Nigerian Food Journal
language:en
Short-container-title:Nigerian Food Journal

Author:

Ade I.C.,Ingbian E.K.,Abu J.O.

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference26 articles.

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