Contribution to the improvement of the nutritional and functional properties of bread by incorporating cinnamon powder (Cinnamomum verum)
通过添加肉桂粉(Cinnamomum verum)来改善面包的营养和功能特性
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.3564
Bouatenin, Koffi Maïzan Jean-Paul; Camara, Fatoumata; Tohoyessou, Yabo Majoie Geroxie; Hermann Coulibaly, Wahauwouélé; Boli, Zamblé Bi Irié Abel; Ouattara, Gniré Abibata; Koussemon, Marina