Artigo · Revista · 2006

Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

Taofeek Akinyemi Shittu, Abdulganiy O. Raji, Lateef Sanni

Food Research International

• Acesso fechado

Ir para a editora10.1016/j.foodres.2006.10.012