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Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Millet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes. The composite flours were subjected to analysis of the proximate and mineral compositi
Externí odkaz:
https://doaj.org/article/761c9f33f54944a99eeada3b99b9ab72