Use of fungal alpha amylase and ascorbic acid in the...

Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread

Kamoto, Ruth J., Kasapila, William, Ng’ong’ola-Manani, Tinna A.
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Volume:
62
Journal:
Food & Nutrition Research
DOI:
10.29219/fnr.v62.1341
Date:
September, 2018
File:
PDF, 1.12 MB
2018
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