Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits
- 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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Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits ; volume:6 ; number:1 ; day:9 ; month:1 ; year:2024 ; pages:1-14 ; date:12.2024
Food production, processing and nutrition ; 6, Heft 1 (9.1.2024), 1-14, 12.2024
- Urheber
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Irondi, Emmanuel Anyachukwu
Olatoye, Kazeem Koledoye
Abdulameed, Hassan Taiye
Aliyu, Olawale Mashood
Ajani, Emmanuel Oladipo
Ogbebor, Osayame Funmilayo
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1186/s43014-023-00201-9
- URN
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urn:nbn:de:101:1-2024022914124076217009
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
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14.08.2025, 11:01 MESZ
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Beteiligte
- Irondi, Emmanuel Anyachukwu
- Olatoye, Kazeem Koledoye
- Abdulameed, Hassan Taiye
- Aliyu, Olawale Mashood
- Ajani, Emmanuel Oladipo
- Ogbebor, Osayame Funmilayo
- SpringerLink (Online service)
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