Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder.
about
Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Sensory optimization of cracke ...... our, starch, and prawn powder.
@en
type
label
Sensory optimization of cracke ...... our, starch, and prawn powder.
@en
prefLabel
Sensory optimization of cracke ...... our, starch, and prawn powder.
@en
P2093
P356
P1476
Sensory optimization of cracke ...... our, starch, and prawn powder.
@en
P2093
Edna Mireku Essel
Evelyn S Buckman
Francis Lavoe
Nanam T Dziedzoave
Paa T Akonor
P304
P356
10.1002/FSN3.431
P577
2016-09-26T00:00:00Z