Evaluation of the physicochemical, proximate, and sensory...

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Food Science & Nutrition 2018 / 04

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

Otunola, Gloria Aderonke, Afolayan, Anthony Jide
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Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.592
Date:
April, 2018
File:
PDF, 445 KB
english, 2018
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