Physicochemical and Sensory Properties, and In-Vitro Digestibility of Biscuits Made from Blends of Tigernut (Cyperus esculentus) and Pigeon Pea (Cajanus cajan)

CE Chinma, S James, H Imam, OB Ocheme, JC Anuonye, CM Yakubu
  • Nigerian Journal of Nutritional Sciences, July 2011, African Journals Online (AJOL)
  • DOI: 10.4314/njns.v32i1.67816

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http://dx.doi.org/10.4314/njns.v32i1.67816

The following have contributed to this page: Mr Samaila James