Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
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| Main Authors: | , , |
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| Format: | Journal Article biblioteca |
| Language: | English |
| Published: |
Wiley
2018-10
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| Subjects: | comsumption, soybean flour, proteins, proximate composition, |
| Online Access: | https://hdl.handle.net/10568/97111 https://doi.org/10.1002/fsn3.751 |
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