Article · Journal · 2016

Quality, Functional, and Sensory Properties of Cookies from Sweet Potato–Maize Flour Blends

Journal of Culinary Science & Technology

Citations: 13from other works
Field-weighted impact: 1.161.00 is the world average for its field and year
Among its field: 77th percentileby citations, against works of its field and year
Authors: 2from 2 institutions

Authors

2 authors across 2 institutions in 1 country