Physicochemical, Functional and Pasting Characteristics of Three Varieties of Cassava in Wheat Composite Flours
Author:
Publisher
Sciencedomain International
Subject
General Medicine
Link
http://www.sciencedomain.org/download/MzU5OUBAcGY.pdf
Cited by 19 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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5. Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour;Heliyon;2022-10
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