Article · Journal · 2023

Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

Asian Food Science Journal

Citations: 2from other works
Field-weighted impact: 0.311.00 is the world average for its field and year
Among its field: 63rd percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country