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

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
Description
ISSN:2550-2166
2550-2166

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