Characterisation of Volatile Compounds Associated With the Flavour of Flatbreads: Effect of Sorghum, Cassava and Whole or Dehulled Red and White Cowpea Flours
- Rita Dankwa
- , Sefater Gbashi
- , Oluwafemi Ayodeji Adebo
- , Heikki Aisala
- , Eugenie Kayitesi
- , Henriette L de Kock
- University of Pretoria
- VTT Technical Research Centre of Finland Ltd.
Research output: Contribution to journal › Article › peer-review