Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers’ spent grain and apple pomace
Crossref DOI link: https://doi.org/10.1007/s13197-015-2121-8
Published Online: 2015-11-27
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Awolu, Olugbenga Olufemi
Osemeke, Richard Onyemaechi
Ifesan, Beatrice O. Temilade
Text and Data Mining valid from 2015-11-27