Work

Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids.

Year: 2015

Type: article

Source: International Food Research Journal

Authors: Rungtiwa Wongsagonsup, Phatcharee Kittisuban, A. Yaowalak, Manop Suphantharika

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2189070438

FWCI:

Cites: 28

Cited by: 25

Related to: 10