Journal of Food Technology

Year: 2019
Volume: 17
Issue: 3
Page No. 33 - 40

Substitution of Wheat by Sorghum Flour for the Production of African Bread: The Makabaye Bread

Authors : Djoulde Darman Roger, Gaston Zomegni, Djomdi Ngouya, Lendzemo Venassius and Youri Alphonse

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