Quality attributes of <em>abari</em> (maize pudding) produced from maize and bambara groundnut flour blends
<div class="page" title="Page 2"><div class="layoutArea"><div class="column"><p><span>This study assessed the chemical and functional properties of maize and bambara flour blends and the sensory qualities of </span><span&...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science, University of Peradeniya, Sri Lanka
2022-09-01
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| Series: | Ceylon Journal of Science |
| Subjects: | |
| Online Access: | https://cjs.sljol.info/articles/8034 |