Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials

Autor: Olatidoye, Olawale Paul, Shittu, Abdulrazak, Sobowale, Sunday Samuel, Olayemi, Wasiu Ajani, Adeluka, Isi Favour
Matična publikacija: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) (2020)