添加绿克面粉对作为食品开发潜在原料的椰子粉的化学成分和糊化性能的影响

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY
F. Bello, B. S. Oladeji, Precious Samuel Akpan
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Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development
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来源期刊
CiteScore
2.70
自引率
0.00%
发文量
70
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