Scopus Documents # The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours
| Title | The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours |
|---|---|
| Quartile | 4 |
| Publication Name | Food Research |
| Creator | Azkia M.N. |
| Page | 65-69 |
| Issn | |
| Volume | 5 |
| Cover Date | 2020-01-01 |
| Cover Display Date | 2020 |
| Doi | 10.26656/fr.2017.5(S2).002 |
| Citedby Count | 8 |
| Aggregation Type | Journal |
| Url | https://www.scopus.com/record/display.uri?eid=2-s2.0-85128105490&origin=resultslist&sort=plf-f |
| Author | CONDRO WIBOWO, S.TP, M.Sc., Ph.D |
| File | 85128105490.pdf |