Published October 12, 2021
| Version v1
Video/Audio
Open
The sensory profiles of flatbreads made from sorghum, cassava and cowpea flour used as wheat flour alternatives
- 1. Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
- 2. VTT Technical Research Centre of Finland Ltd
Description
Video S1; Video demonstration on flatbread preparation.
Files
Video S1.mp4
Files
(1.2 GB)
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