HIGHLIGHTS
- who: L.) Almond Flours on et al. from the Department of Textile and Leather Engineering, National Advanced School of Engineering, University of Maroua, POBox , Maroua, Cameroon have published the paper: Composition and Functional Effect of Mango ( Mangifera indica L .) Almond Flours on Wheat Dough Rheology, in the Journal: International Journal of Food Science 5 of 30/Dec/2022
- what: The analysis of variance (ANOVA) of the means made it possible to compare the influence of the variation factors (mango variety, almond flour treatment (native or delipidated), and level of wheat substitution) on the responses measured . . .
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