Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
对以芭蕉粉和大豆粉部分替代小麦粉的面包的理化、营养、植物化学和感官特性进行比较研究
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.2907
Udomkun, Patchimaporn; Masso, Cargele; Swennen, Rony; Romuli, Sebastian; Innawong, Bhundit; Fotso Kuate, Apollin; Akin-Idowu, Pamela Eloho; Alakonya, Amos; Vanlauwe, Bernard
