Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours
2019
Olatunde, S.J. | Ajayi, O.M. | Ogunlakin, G.O. | Ajala, A.S.
AGROVOC Keywords
Bibliographic information
Food Research
Volume
3
Issue
5
Pagination
456
- 462
ISSN
2550-2166 | 2550-2166
Publisher
Rynnye Lyan Resources
Other Subjects
Sweet potato; Pigeon pea; Composite flour; Anti-nutrients; Β-carotene
Language
English
2024-12-11
DOAJ
Data Provider
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