Nutritional quality and functional properties of finger millet, sweet potato, and soybean composite flour as affected by blending ratios
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
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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
- Urheber
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Mohammed Ali, Ibrahim
Forsido, Sirawdink Fikreyesus
Kuyu, Chala G.
- Beteiligte Personen und Organisationen
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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
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:27 MESZ
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Beteiligte
- Mohammed Ali, Ibrahim
- Forsido, Sirawdink Fikreyesus
- Kuyu, Chala G.
- SpringerLink (Online service)
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