Article · Journal · 2026

Protein Enhancement and Consumer Acceptability of Cassava-Based Biscuits Fortified with Soybean: Development and Evaluation in a Ghanaian Context

Journal of Culinary Science & Technology

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 43rd percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country