رسالة جامعية · رسالة جامعية · 2011

Limited proteolysis of bambara groundnut proteins and evaluation of their surface functional and sensory properties in cake products

KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY KUMASI

المؤلفون

مؤلف واحد

Limited proteolysis of bambara groundnut proteins and evaluation of their surface functional and sensory properties in cake products · Peerford