Article · Journal · 2017

Effect of co-fermentation on the chemical composition and sensory properties of maize and soybean complementary flours

International Journal of Innovative Food Science and Technology

Citations: 1from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 14th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors