Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

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Main Authors: Udomkun, Patchimaporn, Masso, C., Swennen, Rony L., Romuli, S., Innawong, B., Fotso Kuate, A., Akin-Idowu, P.E., Alakonya, A., Vanlauwe, Bernard
Published: 2022-05-19T14:18:40Z
Online Access:https://hdl.handle.net/10568/119587
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https://hdl.handle.net/10568/119587

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