Food Research (Feb 2019)

Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours

  • Olatunde, S.J. ,
  • Ajayi, O.M. ,
  • Ogunlakin, G.O. ,
  • Ajala, A.S.

DOI
https://doi.org/10.26656/fr.2017.3(6).255
Journal volume & issue
Vol. 3, no. 5
pp. 456 – 462

Abstract

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