Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

v1

Type:Journal Article

0 views

[![NobleID](https://www.nobleid.org/api/badge/BCB3ACE8.svg?ark=w1%2F20260515%2FBCB3ACE8)](https://nobleid.org/work/w1/20260515/BCB3ACE8)

ARK Inflections

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors