Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite-Reference-Cited by-同舟云学术

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Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite

Published:2012-05-15 Issue:6 Volume:7 Page:372-379
ISSN:1557-4571
Container-title:American Journal of Food Technology
language:
Short-container-title:American J. of Food Technology

Author:

Adebowale A.A.,Adegoke M.T.,Sanni S.A.,Adegunwa M.O.,Fetuga G.O.

Publisher

Science Alert

Subject

Food Science

Link

https://www.scialert.net/fulltext/?doi=ajft.2012.372.379&org=10

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