Nutritional and phytochemical characterization of selected flours as potential functional food ingredients in baking
By: O. P. Ibidapo, F. O. Henshaw and T. A. Shittu
Authors
Federal Institute of Industrial Research, Oshodi, P.M.B 21023, Ikeja, Lagos
DOI: https://doi.org/10.4038/cjs.v52i1.8104 | Journal eISSN: 2513-230X
Language: English
Page range: 51 - 61
Published on: Mar 1, 2023
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2023 O. P. Ibidapo, F. O. Henshaw, T. A. Shittu, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.