Publisher
Springer Science and Business Media LLC
Reference35 articles.
1. AACC (2000) Methods 44–15, 46–10, ash, 08–01, 30–10, 991.43, 56–61. Approved methods of the AACC, 10th edn. American Association for Cereal Chemists, St. Paul
2. Abdalla IA (2003) Biscuits from composite flour of wheat and sorghum. In: M.Sc. Thesis, University of Khartoum, Sudan
3. Ade IC, Ingbian EK, Abu JO (2012) Physical, chemical and sensory properties of baked products from blends of wheat flour and African yam Bean (Sphenostylis stenocarpa) water-extractable proteins. Nig Food J 30:109–115
4. Agunbiade SO, Longe O (1999) The physico-functional characteristics of starches from cowpea (Vigna unguiculata), pigeon pea (Cajanus cajan) and African yam bean (Sphenostylis stenocarpa). Food Chem 65:469–474
5. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Gaithersburg