Quality evaluation of stiff porridges prepared from Irish...

Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends

Joseph Oneh Abu, Chinma Chiemela Enyinnaya, Samaila James, Ezinne Okeleke
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Volume:
49
Language:
english
Pages:
7
DOI:
10.1007/s13197-011-0287-2
Date:
June, 2012
File:
PDF, 195 KB
english, 2012
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