Rheological and baking properties of cowpea and wheat flour blends
- 1 April 1999
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 79 (5), 657-662
- https://doi.org/10.1002/(sici)1097-0010(199904)79:5<657::aid-jsfa228>3.0.co;2-3
Abstract
No abstract availableKeywords
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