Article · 2019

Physicochemical and Sensory Characteristics of Bread Made from Wheat-Frafra Potato (Solenostemon rotundifolius) Composite Flour

Citations: 11from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 28th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Crossby Osei TutuFirst author
as printed: C Osei Tutu
Joris Gerald Niilante AmissahFirst authorCorresponding
- University of Ghana (GH)

Physicochemical and Sensory Characteristics of Bread Made from Wheat-Frafra Potato (Solenostemon rotundifolius) Composite Flour · Peerford