Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread
Chinma, Chiemela Enyinnaya, Azeez, Shakirah Omotoke, Sulayman, Hudah Tahirah, Alhassan, Khadizat, Alozie, Sharon Nelson, Gbadamosi, Hammed Dada, Danbaba, Nahemiah, Oboh, Henrietta Ayodele, Anuonye, JuJournal:
Journal of Food Science
DOI:
10.1111/1750-3841.15527
Date:
November, 2020
Fichier:
PDF, 1.54 MB
2020
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