Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours
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DOI: https://doi.org/10.2478/aucft-2020-0020 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496 (formerly 2344-150X)
Language: English
Page range: 215 - 222
Submitted on: Jul 9, 2020
Accepted on: Sep 25, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2020 Oluwafemi Ajayi, Gibson Arueya, Olajide Adedeji, Ajose Akinlabi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.