Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut-Reference-Cited by-同舟云学术

Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut

Published:2017-12-19 Issue:2 Volume:6 Page:307-317
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Adegbanke Omolara R.¹,Dada Toluwase A.¹²^ORCID,Akinola Stephen A.¹³^ORCID,Akintuyi Temitope¹

Affiliation:

1. Department of Food Science and Technology; Federal University of Technology; Akure Ondo State Nigeria

2. Department of Animal Health; Food Safety & Toxicology Unit; North-West University; Mafikeng Campus Mmabatho South Africa

3. Microbiology Division; Department of Biological Sciences; North West University; Mafikeng Campus Mmabatho South Africa

Publisher

Wiley

Subject

Food Science

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