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Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain
The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit va...
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| Gepubliceerd in: | Food Sci Nutr |
|---|---|
| Hoofdauteurs: | , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Blackwell Publishing Ltd
2014
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4237476/ https://ncbi.nlm.nih.gov/pubmed/25473504 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.135 |
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