Effect of sprouting and pregelatinization on the composition and sensory properties of flaked breakfast cereal produced from sorghum-pigeon pea blends
Mbaeyi, IE, Onweluzo, JCVolume:
9
Language:
english
Journal:
Agro-Science
DOI:
10.4314/as.v9i3.65758
Date:
April, 2011
File:
PDF, 91 KB
english, 2011