Publication
| Type of publication: | Article | |||||||||
| Entered by: | ||||||||||
| Title | Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour | |||||||||
| Bibtex cite ID | UDOMKUN:2022 | |||||||||
| Journal | Food Science and Nutrition | |||||||||
| Year published | 2022 | |||||||||
| Volume | 10 | |||||||||
| Number | 9 | |||||||||
| Pages | 3085-3097 | |||||||||
| ISSN | 2048-7177 | |||||||||
| Note | CAHub; EAHub; Science Area NRM; NHH; BPB; PPPH; NRM; CRP A4NH; Nutrition; CRP Grain Legumes; Soy; CRP Wheat; First published 27 April 2022 | |||||||||
| URL | https://doi.org/10.1002/fsn3.2907 | |||||||||
| DOI | 10.1002/fsn3.2907 | |||||||||
| 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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