Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours
- Yusuf Olamide Kewuyemi
- , Hema Kesa
- , Reinout Meijboom
- , Oyekunle Azeez Alimi
- , Oluwafemi Ayodeji Adebo
- University of Johannesburg
Research output: Contribution to journal › Article › peer-review
33
Citations
(Scopus)