Effect of supplementation of Bambara groundnut (Vigna subterranean L.) flour on the quality of biscuits

By F. Abu-Salem, A. Abou-Arab. 2011

55 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/ae0b248843f47c592b35bfc3397b7156215ddda7

Citations in the corpus

• Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security (2017, unknown): “0 (7, 25, 45, 53, 64, 138, 141, 142) Energy (kcal/100 g) 367 385 395.”