Artigo · Revista · 2022

Evaluation of acha flour in the production of gluten‐free sourdough cookies

Ayoyinka O. Olojede, Isabel O. Oahimire, Joy I. Gbande, Agoziwom D. Osondu‐Igbokwe, Remilekun M. Thomas, Dare S. Olojede e mais 1

International Journal of Food Science & Technology

• Acesso fechado

Ir para a editora10.1111/ijfs.15923