Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend
The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2017
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/80796 |
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