Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition

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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Detalles Bibliográficos
Autores principales:	Alamu, Emmanuel Oladeji, Popoola, I., Maziya-Dixon, B.B.
Formato:	Journal Article biblioteca
Idioma:	English
Publicado:	Wiley 2018-10
Materias:	comsumption, soybean flour, proteins, proximate composition,
Acceso en línea:	https://hdl.handle.net/10568/97111 https://doi.org/10.1002/fsn3.751
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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