CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Influence of blend proportion and baking conditions on the quality attributes of wheat, orange‑fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors
Authors
Solomon Kofi Chikpah
Oliver Hensel
+3 more
Joseph Kudadam Korese
Elke Pawelzik
Barbara Sturm
Publication date
16 February 2023
Publisher
Doi
Cite
Abstract
Gefördert durch den Publikationsfonds der Universität Kasse
Similar works
Full text
Available Versions
DSpace an der Universität Kassel
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:oai.bibliothek.uni-kassel....
Last time updated on 22/07/2023