Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001036890/Similar |
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| Matična publikacija: |
Croatian journal of food science and technology 8 (2016), 1 ; str. 1-9 |
| Glavni autori: | Akanbi, Charles Taiwo (Author), Ikujenlola, Abiodun Victor |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Akanbi, C. T. (2016). Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat: Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat. Croatian journal of food science and technology.
Chicago stil citiranjaAkanbi, Charles Taiwo. "Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat: Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat." 2016.
MLA stil citiranjaAkanbi, Charles Taiwo. "Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat: Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat." 2016.