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The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives.
Dankwa, Rita; Aisala, Heikki; Kayitesi, Eugenie; de Kock, Henriette L.
Afiliação
  • Dankwa R; Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
  • Aisala H; VTT Technical Research Centre of Finland Ltd., Tietotie 2, 02044 Espoo, Finland.
  • Kayitesi E; Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
  • de Kock HL; Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
Foods ; 10(12)2021 Dec 14.
Article em En | MEDLINE | ID: mdl-34945646
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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article