Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread
出版年份 2020 全文链接
标题
Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 85, Issue 12, Pages 4281-4289
出版商
Wiley
发表日期
2020-11-21
DOI
10.1111/1750-3841.15527
参考文献
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