Article · Journal · 2003

Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit

Innovative Food Science & Emerging Technologies

Citations: 42from other works
Field-weighted impact: 0.451.00 is the world average for its field and year
Among its field: 74th percentileby citations, against works of its field and year
Authors: 1from 1 institution

Authors

1 author