Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour

Publisher： John Wiley & Sons Inc

E-ISSN： 2048-7177|4|1|80-88

ISSN： 2048-7177

Source： Food Science & Nutrition, Vol.4, Iss.1, 2016-01, pp. : 80-88

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