Výsledky vyhledávání - "Adedoyin, FE"

Effect of Graded Bambara Nut Flour on Proximate Composition and Physico-Chemical Properties of Fortified pupuru Flour

Autor: Olatunde, SJ, Ogunlakin, GO, Oyeyinka, SA, Adedoyin, FE

Publikováno v: Journal of Agricultural Research and Development; Vol 11, No 2 (2012); 295-304

Cassava mash was fortified with bambara flour during pupuru production to produce pupuru bambara flour at different percentage combination. Pupuru made from 100% cassava (Sample A) and three blends of cassava mash and bambara in ratios 90:10 (Sample

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::a3e66d8fd0623d3484bb47e9c48d3b3d
https://www.ajol.info/index.php/jard/article/view/84798

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