Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour
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Language: English
Page range: 43 - 52
Published on: Dec 29, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2017 Olugbenga Olufemi Awolu, Eunice Yetunde Olokunsusi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.