Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.
about
Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.
description
2017 nî lūn-bûn
@nan
2017年の論文
@ja
2017年学术文章
@wuu
2017年学术文章
@zh
2017年学术文章
@zh-cn
2017年学术文章
@zh-hans
2017年学术文章
@zh-my
2017年学术文章
@zh-sg
2017年學術文章
@yue
2017年學術文章
@zh-hant
name
Comparison of nutritional qual ...... et (Pennisetum glaucum) flour.
@en
Comparison of nutritional qual ...... et (Pennisetum glaucum) flour.
@nl
type
label
Comparison of nutritional qual ...... et (Pennisetum glaucum) flour.
@en
Comparison of nutritional qual ...... et (Pennisetum glaucum) flour.
@nl
prefLabel
Comparison of nutritional qual ...... et (Pennisetum glaucum) flour.
@en
Comparison of nutritional qual ...... et (Pennisetum glaucum) flour.
@nl
P50
P1433
P1476
Comparison of nutritional qual ...... et (Pennisetum glaucum) flour.
@en
P2093
Adewale Olusegun Obadina
P304
P356
10.1016/J.FOODCHEM.2017.04.020
P577
2017-04-05T00:00:00Z