Evaluation of Sensory Attributes of Complementary Meals made from Malted Yellow Maize (Zea mays L.) and Sprouted Cowpea (Vigna unguiculata) Flour Blends available in South Western Nigeria
The need to measure, analyze and interpret the reactions of people to complementary food products as perceived by their senses is important. This will provide valid and reliable information to the research, production and marketing departments in order for the management team to make sound business...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2023-07-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Subjects: | |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/251702 |