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Emelike, N.J.T., Barber, L.I. and Deebom, M.D. 2020. Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours. European Journal of Nutrition & Food Safety. 12, 12 (Dec. 2020), 28-39. DOI:https://doi.org/10.9734/ejnfs/2020/v12i1230332.