Development of fortified bakery products based on kokoro, a traditional Nigerian snack
By: O. Fadairo, G. Diósi, I. Mironescu and E. Máthé
Authors
O. Fadairo
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
G. Diósi
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
I. Mironescu
University of Lucian Blaga Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Department of Food Engineering, Romania
E. Máthé
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
DOI: https://doi.org/10.2478/ausal-2018-0009 | Journal eISSN: 2066-7744
Language: English
Page range: 145 - 160
Published on: Dec 24, 2018
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Related subjects:
© 2018 O. Fadairo, G. Diósi, I. Mironescu, E. Máthé, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.