班巴拉花生替代全麦面包的生产:功能特性和品质特征

{"title":"班巴拉花生替代全麦面包的生产:功能特性和品质特征","authors":"Yu Mi, Ejeh Dd","doi":"10.4172/2155-9600.1000731","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16764,"journal":{"name":"Journal of Nutrition and Food Sciences","volume":"30 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"11","resultStr":"{\"title\":\"Production of Bambara Groundnut Substituted Whole Wheat Bread: Functional Properties and Quality Characteristics\",\"authors\":\"Yu Mi, Ejeh Dd\",\"doi\":\"10.4172/2155-9600.1000731\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":16764,\"journal\":{\"name\":\"Journal of Nutrition and Food Sciences\",\"volume\":\"30 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"11\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Nutrition and Food Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4172/2155-9600.1000731\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Nutrition and Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2155-9600.1000731","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}