Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

✍ Scribed by Charlotte A. Serrem; Henriëtte L. de Kock; John R. N. Taylor

• Book ID: 108827530
• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 816 KB
• Volume: 46
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2010.02451.x