Comparison of the Functional and Pasting Characteristics of Millet (Pennisetum Glaucum), African Yam Bean (Sphenostylis Stenocarpa Hoechst Ex. A. Rich) and Tiger Nut (Cyperus Esculentus) Flour Blends for Complementary Food Production
EAS Journal of Nutrition and Food Sciences · Volume 3, Issue 2 (2021) · pp. 42–49
Abstract
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