{"title":"Traditional African Bread and the Physicochemical Properties of Unfermented Flatbreads","authors":"G. Bultosa","doi":"10.1016/b978-0-08-100596-5.21696-x","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":291904,"journal":{"name":"Encyclopedia of Food Chemistry","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Encyclopedia of Food Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/b978-0-08-100596-5.21696-x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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