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