{"title":"Acceptability of Noodles Produced from Blends of Wheat, Acha and Soybean Composite Flours","authors":"G. Omeire, O. F. Umeji, N. Obasi","doi":"10.1016/S0189-7241(15)30093-X","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"6 1","pages":"31-37"},"PeriodicalIF":0.0000,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"32","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nigerian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/S0189-7241(15)30093-X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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