📄 Peer-Reviewed Academic Output
Year: 2018
👁️ 58 Clicks
Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality
Abstract & Summary
Authors: AS Adeboye, OE Fayemi, A Bamgbose, A Adewunmi, SS Sobowale
Publication Details
| Principal Author | Assoc. Prof. Sunday Sobowale Samuel (Associate Professor) |
|---|---|
| Journal / Venue | Journal of Food Processing and Preservation 42 (1), e13385, 2018 |
| Publication Year | 2018 |
| Article Clicks / Reads | 58 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=jW0RDTYAAAAJ&pagesize=100&citation_for_view=jW0RDTYAAAAJ:roLk4NBRz8UC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Samuel, S. S. (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 42 (1), e13385, 2018. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=jW0RDTYAAAAJ&pagesize=100&citation_for_view=jW0RDTYAAAAJ:roLk4NBRz8UC