Work

Optimization of Legume-based Stiff Dough: Impacts on Composition and Functional Properties

Year: 2025

Type: article

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Okafor Ebelechukwu, Nwamaka, Udensi Eberechukwu, Akalihu, Oganezi Nuria, Chinonyerem

Institutions: Lagos State University, University of Lagos, Abia State University

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: W7070182420

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