Textural and sensorial characteristics of Bambara groundnut shortcrust and puff pastry .xlsx
收藏esango.cput.ac.za2024-11-27 更新2025-01-21 收录
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https://esango.cput.ac.za/articles/dataset/Textural_and_sensorial_characteristics_of_Bambara_groundnut_shortcrust_and_puff_pastry_xlsx/27679005/1
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资源简介：
Ethics Approval Reference Number: 211282537/01/2020This study investigated the effect of Bambara groundnut flour on the textural and sensorial properties of shortcrust and puff pastry products.
伦理审查批准编号：211282537/01/2020 本研究旨在探讨班巴拉花生粉对酥皮和松饼产品质地及感官特性的影响。
提供机构：
Cape Peninsula University of Technology
