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Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

International Journal of Food Science and Biotechnology Pub Date : 2019-01-01 DOI:10.11648/j.ijfsb.20190403.13
Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke
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高粱、非洲山药豆和大豆混合粉作为辅食的化学、功能和感官特性评价
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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International Journal of Food Science and Biotechnology
International Journal of Food Science and Biotechnology
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