Chemical composition and consumer acceptability of agidi (maize gel) enriched with orange-fleshed sweet potato and soybean
DOI: https://doi.org/10.4038/cjs.v49i4.7826 | Journal eISSN: 2513-230X
Language: English
Page range: 463 - 469
Published on: Dec 24, 2020
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2020 F. L. Kolawole, S. A. Oyeyinka, M. A. Balogun, F. F. Oluwabiyi, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.