Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread
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Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread
description
2014 nî lūn-bûn
@nan
2014 թուականի Յունիսին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի հունիսին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Effect of partial replacement ...... and microbial quality of bread
@ast
Effect of partial replacement ...... and microbial quality of bread
@en
type
label
Effect of partial replacement ...... and microbial quality of bread
@ast
Effect of partial replacement ...... and microbial quality of bread
@en
prefLabel
Effect of partial replacement ...... and microbial quality of bread
@ast
Effect of partial replacement ...... and microbial quality of bread
@en
P2093
P2860
P1476
Effect of partial replacement ...... and microbial quality of bread
@en
P2093
Ahamefula Ikpeama
Chinedum Eleazu
Chinyere Aniedu
Ike Ebenzer
John Amajor
Kate Eleazu
P2860
P304
P356
10.3746/PNF.2014.19.2.115
P577
2014-06-01T00:00:00Z