Article · Journal · 2001

RHEOLOGICAL AND BREAD MAKING PROPERTIES OF WHEAT-FLUTED PUMPKIN SEED FLOUR BLENDS

Asian Journal of Dairy and Food Research

Citations: 7from other works
Field-weighted impact: 0.181.00 is the world average for its field and year
Among its field: 59th percentileby citations, against works of its field and year
Authors: 1from 1 institution

Authors

1 author

Yewande SundayFirst authorCorresponding
- Rivers State University (NG)
as printed: Y Giami Sunday