Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours
2013 ◽
Vol 3
(1)
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pp. 83
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2007 ◽
Vol 16
(Suppl. 2)
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pp. 235-240
Keyword(s):
2019 ◽
Vol 19
(22)
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pp. 1952-1961
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1995 ◽
Vol 60
(12)
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pp. 2170-2177
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1961 ◽
Vol 46
(2)
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pp. 335-343
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Keyword(s):
1950 ◽
Vol 186
(1)
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pp. 297-307
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