Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend
Open Access Journal; Published online: February 2017
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| Main Authors: | , , , |
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| Format: | Journal Article biblioteca |
| Language: | English |
| Published: |
Wiley
2017-05
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| Subjects: | snack foods, antinutrients, cassava flour, consumer acceptance, |
| Online Access: | https://hdl.handle.net/10568/80796 https://doi.org/10.1002/fsn3.464 |
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