@ARTICLE {UDOMKUN:2022, title = {Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour}, author = {Udomkun, P. and Masso, C. and Swennen, R. and Romuli, S. and Innawong, B. * and Fotso Kuate, A. and Akin-Idowu, P. E. * and Alakonya, A. and Vanlauwe, B. }, journal = {Food Science and Nutrition}, year = {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}, }