Sensory Evaluation of Wheat-Cassava-Soybean Composite Flour (WCS) Bread by the Mixture Experiment Design

African Journal of Food Science
doi 10.5897/ajfs09.108
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Academic Journals

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy