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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