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.Volume:
62
Journal:
Food & Nutrition Research
DOI:
10.29219/fnr.v62.1341
Date:
September, 2018
File:
PDF, 1.12 MB
2018