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