{"title":"Functionality and chemical composition of maize-okara flour blends on biscuit quality","authors":"F. M. Makinde, Osaruguwe Dan-Aighewi Tifu","doi":"10.24263/2310-1008-2021-9-1-9","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"3 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Journal of Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2310-1008-2021-9-1-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
