Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

por Udomkun, Patchimaporn, Masso, Cargele, Swennen, Rony, Romuli, Sebastian, Innawong, Bhundit, Fotso Kuate, Apollin, Akin‐Idowu, Pamela Eloho, Alakonya, Amos, Vanlauwe, Bernard
Publicado 2022