Article · Journal · 2021

Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour

Food Science and Technology International

Citations: 9from other works
Field-weighted impact: 0.681.00 is the world average for its field and year
Among its field: 66th percentileby citations, against works of its field and year
Authors: 5from 2 institutions

Authors

5 authors across 2 institutions in 1 country