Nutritional quality and functional properties of finger millet, sweet potato, and soybean composite flour as affected by blending ratios
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
-
Nutritional quality and functional properties of finger millet, sweet potato, and soybean composite flour as affected by blending ratios ; volume:4 ; number:1 ; day:5 ; month:11 ; year:2024 ; pages:1-11 ; date:12.2024
Discover food ; 4, Heft 1 (5.11.2024), 1-11, 12.2024
- Creator
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Mohammed Ali, Ibrahim
Forsido, Sirawdink Fikreyesus
Kuyu, Chala G.
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s44187-024-00212-6
- URN
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urn:nbn:de:101:1-2501232117071.456636451984
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:27 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Mohammed Ali, Ibrahim
- Forsido, Sirawdink Fikreyesus
- Kuyu, Chala G.
- SpringerLink (Online service)
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