Article · Journal · 2026

Nutritional, Technological, and Sensory Properties of Gluten-free Bread from red Millet–Soybean–Potato Composite Flour

Direct Research Journal of Agriculture and Food Science

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 67th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country