Article · Journal · 2014

Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour

African Journal of Food Science

Citations: 7from other works
Field-weighted impact: 0.451.00 is the world average for its field and year
Among its field: 66th percentileby citations, against works of its field and year
Authors: 5from 3 institutions

Authors

5 authors across 3 institutions in 1 country