Physico-chemical and Sensory Attributes of Bread Produced from Wheat, Cabbage and Caterpillar Insect Flours

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Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2024-11-18
Primary Topic
Traumatic Brain Injury Research
Type
article
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article

Physico-chemical and Sensory Attributes of Bread Produced from Wheat, Cabbage and Caterpillar Insect Flours

SPIRE - Sciences Po Institutional REpository
Traumatic Brain Injury Research
article

Physico-chemical and Sensory Attributes of Bread Produced from Wheat, Cabbage and Caterpillar Insect Flours

article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Benue State University (NG), Nnamdi Azikiwe University (NG), Joseph Sarwuan Tarka University Makurdi (NG)
Zero hunger
Openalex Percentile: Top 45%
Traumatic Brain Injury Research
OpenAlex
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Physico-chemical and Sensory Attributes of Bread Produced from Wheat, Cabbage and Caterpillar Insect Flours · SPIRE - Sciences Po Institutional REpository (2024) | TGRS Research Map | TGRS