大车前草复合粉制肉馅饼的配方开发及感官评价

{"title":"大车前草复合粉制肉馅饼的配方开发及感官评价","authors":"D. Arubayi, Omolara Bosede Ogbonyomi","doi":"10.33425/2641-4295.1014","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Recipe Development and Organoleptic Evaluation of Meat Pies Made from Plantain Composite Flour for Wealth Creation\",\"authors\":\"D. Arubayi, Omolara Bosede Ogbonyomi\",\"doi\":\"10.33425/2641-4295.1014\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12378,\"journal\":{\"name\":\"Food Science & Nutrition Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science & Nutrition Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.33425/2641-4295.1014\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science & Nutrition Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33425/2641-4295.1014","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}