Chemical and sensory properties of yam (Discorea alata) flour substituted with grain amaranth (Amaranthus cruentus) flour

Chemical and sensory properties of yam (Discorea alata) flour substituted with grain amaranth (Amaranthus cruentus) flour

Bibliographic Details
Main Authors: S.O., Babalola, O., Taylor, A.O., Babalola, O.A., Ashaye
Format: text
Language:eng
Published: Emerald 2007
Subjects:
Chemical properties of materials,Food products,Food crops

Similar Items