Effect of wheat flour substitution, maize variety and...

Effect of wheat flour substitution, maize variety and fermentation time on the characteristics of Akara, a deep oil fried dough product

Kameni, A, Kouebou, C, Aboubakar, D. A. K, C., The
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Volume:
8
Year:
2014
Language:
english
Journal:
African Journal of Food Science
DOI:
10.5897/AJFS08.059
File:
PDF, 468 KB
english, 2014
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