{"title":"Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread","authors":"Zoro Armel Fabrice, Miézan Bilé Aka Patrice, Kouassi Kouamé Appolinaire, Touré Abdoulaye","doi":"10.11648/j.be.20230702.11","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8944,"journal":{"name":"Bioprocess Engineering","volume":"164 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioprocess Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11648/j.be.20230702.11","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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