Artigo · Revista · 2024

Evaluation of the nutritional and chemical composition of crackers developed from blends of wheat, unripe plantain, and mushroom flour

Balikis Oluwakemi Mustapha, Olaide Ruth Aderibigbe, Olufunmilayo Omowumi Idowu, Caleb Adewale Otunla

Food and Humanity

• Acesso fechado

Ir para a editora10.1016/j.foohum.2024.100379