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Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours Cover

Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours

Open Access
|Dec 2020
DOI: https://doi.org/10.2478/aucft-2020-0020 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 215 - 222
Submitted on: Jul 9, 2020
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Accepted on: Sep 25, 2020
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Published on: Dec 24, 2020
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 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.