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Volumn 58, Issue 3, 2003, Pages 1-12

Functional properties and biscuit making potential of soybean and cassava flour blends

Author keywords

Biscuit making; Cassava; Flour blend; Functional properties; Quality acceptance; Soybean

Indexed keywords

GLYCINE MAX; MANIHOT ESCULENTA;

EID: 18644365457     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/b:qual.0000040344.93438.df     Document Type: Article
Times cited : (69)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.