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1دورية أكاديمية
المؤلفون: Francis C. Anosike, Okwuowulu R. Chinwendu, Nwigboji A. Nnaemeka, Mofunanya G. Nneka, Paul Inyang, Chinaka Ikechukwu, Onye‐Chinedu C. Blessing, Gertrude N. Onyeji, Emeka C. Prince‐Osuji
المصدر: Food Bioengineering, Vol 2, Iss 3, Pp 264-272 (2023)
مصطلحات موضوعية: cassava flour, functional properties, mung bean flour, sensory evaluation, wheat flour, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
Relation: https://doaj.org/toc/2770-2081