Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, β-carotene, physicochemical properties and sensory acceptability of biscuits'
小麦粉、橙肉甘薯粉和菜豆粉混合比例对饼干的营养成分、β-胡萝卜素含量、理化性质和感官接受度的影响
期刊:F1000Research
影响因子:
doi:10.12688/f1000research.52634.2
Kindeya, Fieben; Hailu, Welday; Dessalegn, Tilku; L Kibr, Gesessew
