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

Bibliographic Details
Main Authors:	Olatunde, S.J., Ajayi, O.M., Ogunlakin, G.O., Ajala, A.S.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2019-02-01
Series:	Food Research
Subjects:	Cakes Pigeon pea Sweet potato Composite flour Anti-nutrients β-carotene
Online Access:	https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_10__fr-2018-255_olatunde_2.pdf

Internet