Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 36 (1) , 31-43
- https://doi.org/10.1016/0308-8146(90)90005-o
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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