Amino acid, pasting and sensory properties of “Poundo” yam enriched with fermented Bambara groundnut flour
By: A. K. Arise, O. T. Esan and T. R. Famakinde
DOI: https://doi.org/10.4038/cjs.v52i1.8107 | Journal eISSN: 2513-230X
Language: English
Page range: 83 - 89
Published on: Mar 1, 2023
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
© 2023 A. K. Arise, O. T. Esan, T. R. Famakinde, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.