📄 Peer-Reviewed Academic Output
Year: 2018
👁️ 43 Clicks
Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality
Abstract & Summary
The full abstract for this academic publication has not been provided in the portal record. Please consult the external publisher link or contact the author for full text reprint access.
Publication Details
| Principal Author | Assoc. Prof. olanrewaju Emmanuel Fayemi (Associate Professor) |
|---|---|
| Journal / Venue | Journal of Food Processing and Preservation |
| Publication Year | 2018 |
| Article Clicks / Reads | 43 readers clicked (View Article) |
| DOI (Digital Object Identifier) | https://doi.org/10.1111/jfpp.13385 ↗ |
| Article / Publisher Link | https://doi.org/10.1111/jfpp.13385 ↗ |
| Department | Public Health |
| College / Faculty | College of Allied Health Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Emmanuel Fayemi, o. (2018). Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.13385