TY  - JOUR
T1  - Physico-Chemical and Sensory Properties of Breads Produced from Wheat and Fermented Yam Composite Flour Fortified with Moringa Leaves Powder
A1  - Kokoh, Aude-M¨Ślissa
A1  - Elleingand, Eric
A1  - Koffi, Ernest
Y1  - 2019
PY  - 2019
DA  - 2019/11/20
N1  - doi: 10.12691/jfnr-7-11-3
DO  - 10.12691/jfnr-7-11-3
T2  - Journal of Food and Nutrition Research
JF  - Journal of Food and Nutrition Research
JO  - Journal of Food and Nutrition Research
SP  - 772
EP  - 777
VL  - 7
IS  - 11
PB  - Science and Education Publishing
SN  - 2333-1240
M3  - doi: 10.12691/jfnr-7-11-3
UR  - http://pubs.sciepub.com/jfnr/7/11/3
Y2  - 2019/11/20
ER  -