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., TheVolume:
8
Year:
2014
Language:
english
Journal:
African Journal of Food Science
DOI:
10.5897/AJFS08.059
File:
PDF, 468 KB
english, 2014