مقالة · مجلة · 2026

Nutritional, Technological, and Sensory Properties of Gluten-free Bread from red Millet–Soybean–Potato Composite Flour

Grace Efua Owusu Gyasi, Barbara Addo-kesse, Mary Adusei

Direct Research Journal of Agriculture and Food Science

• وصول مفتوح · ماسي

اقرأه10.4314/drjafs.v14i2.4