Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour-Reference-Cited by-同舟云学术

Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour

Published:2018-04-10 Issue:4 Volume:6 Page:991-997
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Otunola Gloria Aderonke¹^ORCID,Afolayan Anthony Jide¹

Affiliation:

1. Medicinal Plants and Economic Development (MPED) Research Center; Department of Botany; University of Fort Hare; Alice South Africa

Publisher

Wiley

Subject

Food Science

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4. Quality evaluation of composite millet-wheat Chinchin;Adegunwa;Agricultural and Biological Journal of North America,2014

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