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| 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 | |
Topics
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| BibTeX | BibTeX |
| RIS | RIS |
| Total mark: | 5 |
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