Article · Journal · 2018

Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

Croatian Journal of Food Science and Technology

Citations: 3from 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: 2from 1 institution

Authors

2 authors