Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A
(2022)
Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends.
International Journal Of Food Science & Technology, 58.
pp. 493-501.
ISSN 1365-2621