Publication
| Type of publication: | Proceedings | ||||||||
| Entered by: | |||||||||
| Title | Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour: proceeding (poster) | ||||||||
| Bibtex cite ID | CHINMA:2016 | ||||||||
| Booktitle | Proceeding (poster) of the 18th congress of food science and technology (IUFoST 2016): greening the global food supply chain through innovation in food science and technology, 21-25, August, Dublin, Ireland | ||||||||
| Year published | 2016 | ||||||||
| Organization | The International Union of Food Science and Technology (IUFoST) | ||||||||
| Note | WAHub; CAHub; CRP Grain Legumes; Soybean | ||||||||
| Peer Reviewed? | Yes | ||||||||
| In Thomson Index? | No | ||||||||
| Developing Country Author? | Yes | ||||||||
| Make Attachment Public? | FALSE | ||||||||
| Authors |
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| Topics | |||||||||
| BibTeX | BibTeX | ||||||||
| RIS | RIS | ||||||||
| Total mark: | 5 | ||||||||
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