(PDF) Nutritional Quality, Sensory Quality and Consumer

Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour

International Journal of Food Science and Technology - United Kingdom

doi 10.1111/j.1365-2621.2010.02451.x

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Abstract

Available in full text

Categories

Manufacturing Engineering

Date

December 17, 2010

Authors

Charlotte A. Serrem

Henriëtte L. de Kock

John R. N. Taylor

Publisher

Wiley

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