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For: Olugbuyi AO, Malomo SA, Ijarotimi OS, Fagbemi TN. Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours. Journal of Culinary Science & Technology 2021. [DOI: 10.1080/15428052.2021.2016530] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]

For:	Olugbuyi AO, Malomo SA, Ijarotimi OS, Fagbemi TN. Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours. Journal of Culinary Science & Technology 2021. [DOI: 10.1080/15428052.2021.2016530] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]

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(The first 100,000 artilces are displayed in RCA.)