مقالة · مجلة · 2017

Evaluation of Cocoyam-Wheat Composite Flour in Pastry Products Based on Proximate Composition, Physicochemical, Functional, and Sensory Properties

Papa Toah Akonor, Charles Tortoe, Evelyn S. Buckman

Journal of Culinary Science & Technology

• وصول مغلق

انتقل إلى الناشر10.1080/15428052.2017.1333937