Nutritional and Sensory Quality Attributes of Bread Produced from Wheat-Sprouted Finger Millet Flour.

Autor: Adegoke, Adewole Samuel, Banji, Adaramola Feyisara, Adetayo, Adewole Oluwaseun, Ugochi, Ogu Hellen

Publikováno v: International Journal of Science for Global Sustainability (IJSGS); Jul2023, Vol. 9 Issue 2, p35-44, 10p