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    Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max)

    Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Gly... by OLUWOLE STEVE IJAROTIMI, TIMILEHIN DAVID OLUWAJUYITAN, GRACE TOSIN OGUNMOLA

    Published 2019-01-01
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