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Citation to this article as recorded by
Kaur, A., R. Bala, B. Singh and J. Rehal, 2011. Effect of replacement of sodium chloride with mineral salts on rheological characteristics of wheat flour. Am. J. Food Technol., 6: 674-684. CrossRefDirect Link |
Citation to this article as recorded by
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Production and Quality Assessment of Gluten-free and Nutrient-dense Biscuit from Acha, Pigeon Pea and Sweet Potato Blends International Journal of Food and Nutritional Science Vol. 2, Issue 4, 1, 2015 |
QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM THE BLENDS OF SORGHUM, UNRIPE PLANTAIN AND WATERMELON SEED FLOURS International Journal of Research -GRANTHAALAYAH Vol. 9, Issue 2, 309, 2021 |
Effect of Replacement of Sodium Chloride with Mineral Salts on Rheological Characteristics of Wheat Flour American Journal of Food Technology Vol. 6, Issue 8, 674, 2011 |
How to cite this article
J.O. Odedeji and R.O. Adeleke, 2010. Pasting Characteristics of Wheat and Sweet Potato Flour Blends. Pakistan Journal of Nutrition, 9: 555-557.
DOI: 10.3923/pjn.2010.555.557
URL: https://scialert.net/abstract/?doi=pjn.2010.555.557
DOI: 10.3923/pjn.2010.555.557
URL: https://scialert.net/abstract/?doi=pjn.2010.555.557