Nutritional and organoleptic evaluation of wheat breads supplemented with pigeon pea (Cajanus cajan) flour
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| Veröffentlicht in: | Cereal chemistry 1986-03, Vol.63 (2), p.136-138 |
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| container_end_page | 138 |
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| container_issue | 2 |
| container_start_page | 136 |
| container_title | Cereal chemistry |
| container_volume | 63 |
| creator | Gayle, P.E Knight, E.M Adkins, J.S Harland, B.F |
| description | |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 1986-03, Vol.63 (2), p.136-138 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_8624379 |
| source | EZB-FREE-00999 freely available EZB journals |
| subjects | ADDITIF ALIMENTAIRE ADITIVOS ALIMENTARIOS Biological and medical sciences BLE BREAD CAJANUS CAJAN Cereal and baking product industries FARINE DE CEREALE FLOURS FOOD ADDITIVES Food industries Fundamental and applied biological sciences. Psychology HARINAS ORGANOLEPTIC PROPERTIES PAIN PAN PROPIEDADES ORGANOLEPTICAS PROPRIETE ORGANOLEPTIQUE TRIGO WHEATS |
| title | Nutritional and organoleptic evaluation of wheat breads supplemented with pigeon pea (Cajanus cajan) flour |
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