المؤلفون: Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou

المصدر: Food Hydrocolloids for Health, Vol 5, Iss , Pp 100179- (2024)

مصطلحات موضوعية: Box benkhen design, Bread-making, Gums, Textures properties, Specific volume, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2667025924000049; https://doaj.org/toc/2667-0259

URL الوصول: https://doaj.org/article/0f354c94d9aa4a1a8eea9bda31f996b0