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    Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat–Partially Defatted Peanut Composite Flour

    Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat–Partially Defatted Peanut Composite Flour by Tengetile Mkoko, Solomon W. Kidane, Jeremiah S. Shelembe, Thabile P. Nkambule, Muzi M. Dlamini, Tebesutfu B. Nkhambule

    Published 2025-01-01
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