Article · Journal · 2020

Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean

Journal of Food Processing and Preservation

Citations: 12from other works
Field-weighted impact: 0.581.00 is the world average for its field and year
Among its field: 63rd percentileby citations, against works of its field and year
Authors: 6from 4 institutions

Authors

6 authors across 4 institutions in 2 countries