{"title":"Amino acid, pasting and sensory properties of “Poundo” yam enriched with fermented Bambara groundnut flour","authors":"A. Arise, O. Esan, T. R. Famakinde","doi":"10.4038/cjs.v52i1.8107","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":9894,"journal":{"name":"Ceylon Journal of Science","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ceylon Journal of Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4038/cjs.v52i1.8107","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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