"
Nutritional and Sensory Properties of Penne-Type Pasta Based on Cereals (Oryza sativa (L.), Digitaria exilis, Pennicetum glaucum), Tubers (Ipomoea batata, Manihot esculenta Crantz), and a Legume (Vigna unguiculata (L.))"
written by Maurice Jean François Sylvestre Lopy, Ndèye Fatou Ndiaye, Malick Mbengue, Mamadou Salif Sow, Abdou Diouf,
published by
Food and Nutrition Sciences,
Vol.15 No.5, 2024
has been cited by the following article(s):