المؤلفون: Stefano Renzetti, Heikki Aisala, Ruth T. Ngadze, Anita R. Linnemann, Martijn W. Noort

المصدر: Foods, Vol 12, Iss 4, p 689 (2023)

مصطلحات موضوعية: bread, sorghum, cowpea, cassava, sensory, food security, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/4/689; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/5cec070241c1415ea7c00390e7b55214

المؤلفون: Stefano Renzetti, Heikki Aisala, Ruth T. Ngadze, Anita R. Linnemann, Martijn W. Noort

المصدر: Renzetti, S, Aisala, H, Ngadze, R T, Linnemann, A R & Noort, M W 2023, ' Bread Products from Blends of African Climate Resilient Crops : Baking Quality, Sensory Profile and Consumers’ Perception ', Foods, vol. 12, no. 4, 689 . https://doi.org/10.3390/foods12040689
Foods 12 (2023) 4
Foods
Volume 12
Issue 4
Pages: 689
Foods, 12(4)

مصطلحات موضوعية: Health (social science), bread, Plant Science, food security, sensory, Health Professions (miscellaneous), Microbiology, cassava, cowpea, Food Quality and Design, Food Technology, sorghum, SDG 2 - Zero Hunger, VLAG, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3889c61643a70dba9aaa2ed72168e1c
https://cris.vtt.fi/en/publications/1a4dabd6-2d0e-4bca-8ff4-e6fc51ecf2ea