Effect of grass pea and orange peel flour addition on the quality of sorghum flour
AbstractIn this study, grass pea and orange peel flour were used to improve the quality and nutritional value of sorghum flour. Sorghum and grass peas were cleaned, washed, soaked, dried, milled, sieved, and blended with sieved orange peel flour in three different proportions. The chemical character...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
|
| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2023.2272368 |