Unripe banana and defatted sesame seed flours improve nutritional profile, dietary fibre and functional properties of gluten-free sorghum cookies
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource, 1 online resource.
- Sprache
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Englisch
- Erschienen in
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Unripe banana and defatted sesame seed flours improve nutritional profile, dietary fibre and functional properties of gluten-free sorghum cookies ; volume:5 ; number:1 ; day:4 ; month:7 ; year:2023 ; pages:1-17 ; date:12.2023
Food production, processing and nutrition ; 5, Heft 1 (4.7.2023), 1-17, 12.2023
- Urheber
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Ayo-Omogie, Helen Nwakego
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1186/s43014-023-00147-y
- URN
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urn:nbn:de:101:1-2023083021161464558343
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:49 MESZ
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Beteiligte
- Ayo-Omogie, Helen Nwakego
- SpringerLink (Online service)
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