View of Analysis of Protein and Water Content in Pie with Substitution of Soybean Flour (Glycine max) and Butternut Squash Flour (Cucurbita moschata) as a Healthy Snack Alternative for School-Age Children

Return to Article Details Analysis of Protein and Water Content in Pie with Substitution of Soybean Flour (Glycine max) and Butternut Squash Flour (Cucurbita moschata) as a Healthy Snack Alternative for School-Age Children Download Download PDF