Work

Nutritional and functional properties of porridges from extrusion cooked cassava-soy composite with wheat bran or grape pomace

Year: 2017

Type: dissertation

Abstract: Thesis (PhD)--University of Pretoria, 2017.

Source: UpSpace Institutional Repository (University of Pretoria)

Author: Dolapo A. Oladiran

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funders: University of Pretoria, Department of Science and Technology, Ministry of Science and Technology, India

OpenAlex ID: W2889977605

Cites: 233

Cited by: 1

Related to: 10