Authors
Olugbenga Olufemi Awolu
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Eunice Yetunde Olokunsusi
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour
Language: English
Page range: 43 - 52
Published on: Dec 29, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2017 Olugbenga Olufemi Awolu, Eunice Yetunde Olokunsusi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.