NDLI: Bambara–wheat composite flour: rheological behavior of dough and functionality in bread

Content Provider	Scilit
Author	Erukainure, Ochuko L. Okafor, Jane N. C. Ogunji, Akinyele Ukazu, Happiness Okafor, Ebele N. Eboagwu, Ijeoma L.
Copyright Year	2016
Description	Journal: Food Science & Nutrition
Related Links	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090649/pdf
Ending Page	857
Page Count	6
Starting Page	852
ISSN	20487177
e-ISSN	20487177
DOI	10.1002/fsn3.356
Journal	Food Science & Nutrition
Issue Number	6
Volume Number	4
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2016-11-01
Access Restriction	Open
Subject Keyword	Journal: Food Science & Nutrition Agriculture and Animal Production Food Science and Technology Bambara Nuts Composite Flour Rheological Behavior
Content Type	Text
Resource Type	Article
Subject	Food Science

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Bambara–wheat composite flour: rheological behavior of dough and functionality in bread