Article · Journal · 2017

Sensory and physicochemical properties of bread made from aerial yam (Dioscorea bulbifera) and wheat (Triticum aestivum) flour

International Journal of Innovative Food Science and Technology

Citations: 7from other works
Field-weighted impact: 0.321.00 is the world average for its field and year
Among its field: 61st percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country