Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Published 2010 View Full Article

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Title
Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 1, Pages 74-83
Publisher
Wiley
Online
2010-12-17
DOI
10.1111/j.1365-2621.2010.02451.x
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