Search
Toggle theme
Menu
Back
Home
Publications
Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum
Public
More options
Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum
N
Shared by
NobleBlocks
on Apr 1, 2017 • 12:00 AM UTC
Authors:
Elisa Julianti
,
Herla Rusmarilin
,
Ridwansyah
+1 more
Download PDF
Share
Summary
Sum
PDF
Figures
Figs
Discrepancies
Disc
EDDII
Article
Art
Finding related papers...
Discussions
(0)
Add Comment
No comments yet
Be the first to share your thoughts!
Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum | NobleBlocks
