View of Sensory Characteristics of Snack Bars from Composite Flour of Goroho Plantain (Musa acuminate, L), Soybean (Glycine max) and Canary (Canarium indicum L.)

Return to Article Details Sensory Characteristics of Snack Bars from Composite Flour of Goroho Plantain (Musa acuminate, L), Soybean (Glycine max) and Canary (Canarium indicum L.) Download Download PDF