📄 Peer-Reviewed Academic Output
Year: 2020
👁️ 61 Clicks
Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and itsbread making potentials
Abstract & Summary
Authors: OP Olatidoye, A Shittu, SS Sobowale, WA Olayemi, IF Adeluka
Publication Details
| Principal Author | Assoc. Prof. Sunday Sobowale Samuel (Associate Professor) |
|---|---|
| Journal / Venue | Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2020 |
| Publication Year | 2020 |
| Article Clicks / Reads | 61 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:7PzlFSSx8tAC ↗ |
| 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. (2020). Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and itsbread making potentials. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2020. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=jW0RDTYAAAAJ&pagesize=100&citation_for_view=jW0RDTYAAAAJ:7PzlFSSx8tAC