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Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour
Adebiyi, Janet Adeyinka, Obadina, Adewale Olusegun, Adebo, Oluwafemi Ayodeji, Kayitesi, EugenieVolume:
232
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.04.020
Date:
October, 2017
File:
PDF, 336 KB
english, 2017