Article · Journal · 2014

Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

African Journal of Food Science

Citations: 19from other works
Field-weighted impact: 0.221.00 is the world average for its field and year
Among its field: 60th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

U. L. NwosuFirst author
- Federal Polytechnic Oko (NG)
as printed: U. L. Nwosu,
C. U. Elochukwu,
C. O. OnwurahSenior author
- Federal Polytechnic Oko (NG)
as printed: C. O. Onwurah,