Publication
Type of publication: | Article | |||||||||
Entered by: | ||||||||||
Title | Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal | |||||||||
Bibtex cite ID | BAKARE:2020 | |||||||||
Journal | Food Science & Nutrition | |||||||||
Year published | 2020 | |||||||||
Volume | 8 | |||||||||
Number | 11 | |||||||||
Pages | 1-21 | |||||||||
ISSN | 2048-7177 | |||||||||
Note | SAHub; Science Area NHH; CRP4 A4NH; Nutrition; Wheat; First published 30 September 2020 | |||||||||
URL | https://doi.org/10.1002/fsn3.1919 | |||||||||
DOI | 10.1002/fsn3.1919 | |||||||||
Peer Reviewed? | Yes | |||||||||
In Thomson Index? | Yes | |||||||||
Developing Country Author? | Yes | |||||||||
Make Attachment Public? | TRUE | |||||||||
Authors |
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Topics | ||||||||||
BibTeX | BibTeX | |||||||||
RIS | RIS | |||||||||
Total mark: | 5 | |||||||||
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