Article Versions Notes

Mba JC, Paes LT, Viana LM, Ferreira AJC, Queiroz VAV, Martino HSD, Azevedo L, de Carvalho CWP, Felisberto MHF, de Barros FAR. Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours. Foods. 2023; 12(17):3261. https://doi.org/10.3390/foods12173261

Mba, Joy Chinenye, Laise Trindade Paes, Leonara Martins Viana, Ana Júlia Carmanini Ferreira, Valéria Aparecida Vieira Queiroz, Hércia Stampini Duarte Martino, Luciana Azevedo, Carlos Wanderlei Piler de Carvalho, Mária Herminia Ferrari Felisberto, and Frederico Augusto Ribeiro de Barros. 2023. "Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours" Foods 12, no. 17: 3261. https://doi.org/10.3390/foods12173261

Mba, J. C., Paes, L. T., Viana, L. M., Ferreira, A. J. C., Queiroz, V. A. V., Martino, H. S. D., Azevedo, L., de Carvalho, C. W. P., Felisberto, M. H. F., & de Barros, F. A. R. (2023). Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours. Foods, 12(17), 3261. https://doi.org/10.3390/foods12173261