📄 Peer-Reviewed Academic Output
Year: 2021
👁️ 55 Clicks
Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential
Abstract & Summary
Authors: SS Sobowale, OH Animashaun, OM Omosebi
Publication Details
| Principal Author | Assoc. Prof. Omosebi Mary Omolola (Associate Professor) |
|---|---|
| Journal / Venue | Journal of Food Processing and Preservation 45 (1), e15030, 2021 |
| Publication Year | 2021 |
| Article Clicks / Reads | 55 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=RDY1bKIAAAAJ&pagesize=100&citation_for_view=RDY1bKIAAAAJ:Se3iqnhoufwC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Mary Omolola, O. (2021). Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential. Journal of Food Processing and Preservation 45 (1), e15030, 2021. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=RDY1bKIAAAAJ&pagesize=100&citation_for_view=RDY1bKIAAAAJ:Se3iqnhoufwC