Potential of Debittered Pomelo Albedo Flour (Citrus maxima) in Bread: Functional, Nutritional and Phytochemical Characteristics
By: K. K. Olatoye, A. I. Lawal and F. B. Ojimi
DOI: https://doi.org/10.4038/jfa.v16i1.5279 | Journal eISSN: 2613-8530
Language: English
Page range: 33 - 46
Published on: Jul 7, 2023
Published by: Wayamba University of Sri Lanka
In partnership with: Paradigm Publishing Services
© 2023 K. K. Olatoye, A. I. Lawal, F. B. Ojimi, published by Wayamba University of Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.