Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours
Authors
Oluwafemi Ajayi
Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations, Rome, Italy
Gibson Arueya
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Olajide Adedeji
Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria
Ajose Akinlabi
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Language: English
Page range: 215 - 222
Submitted on: Jul 9, 2020
Accepted on: Sep 25, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2020 Oluwafemi Ajayi, Gibson Arueya, Olajide Adedeji, Ajose Akinlabi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.