📄 Peer-Reviewed Academic Output
Year: 2018
👁️ 3 Clicks
Rheological and nutritional properties and sensory evaluation of bread fortified with natural sources of calcium
Abstract & Summary
Authors: AMA Alsuhaibani
Publication Details
| Principal Author | Dr. Sodiya Ezekiel Folorunso (Senior Lecturer) |
|---|---|
| Journal / Venue | Journal of food quality 2018 (1), 8308361, 2018 |
| Publication Year | 2018 |
| Article Clicks / Reads | 3 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=dz8f0zEAAAAJ&pagesize=100&citation_for_view=dz8f0zEAAAAJ:nrtMV_XWKgEC ↗ |
| Department | Chemical Sciences |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Ezekiel Folorunso, S. (2018). Rheological and nutritional properties and sensory evaluation of bread fortified with natural sources of calcium. Journal of food quality 2018 (1), 8308361, 2018. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=dz8f0zEAAAAJ&pagesize=100&citation_for_view=dz8f0zEAAAAJ:nrtMV_XWKgEC