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المؤلفون: Chinyere Aniedu, K. C. Eleazu, Ahamefula Ikpeama, John Amajor, Chinedum Eleazu, Ike Ebenzer
المصدر: Preventive Nutrition and Food Science
مصطلحات موضوعية: chemistry.chemical_classification, Carbohydrate content, Nutrition and Dietetics, Antioxidant, Chemistry, Root crops, DPPH, medicine.medical_treatment, Flavonoid, digestive, oral, and skin physiology, Wheat flour, high quality cassava flour, food and beverages, Articles, Shelf life, bread sample, wheat flour, chemistry.chemical_compound, microbial load, medicine, Food science, Chemical composition, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84442372cda6d286c40b37ced4b32242
https://pubmed.ncbi.nlm.nih.gov/25054110 -
2دورية أكاديمية
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