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关键词
书目信息
Food Research
卷
3
期
5
页码
456
- 462
ISSN
2550-2166 | 2550-2166
出版者
Rynnye Lyan Resources
其它主题
Sweet potato; Pigeon pea; Composite flour; Anti-nutrients; Β-carotene
语言
英语
2024-12-11
DOAJ