Modelling and optimization of proximate and antinutritional composition of breakfast cereals produced from blends of millet, mungbean and tigernut flour using response surface methodology
| Autor: | J N Nwosu, A U Eweama, C I Owuamanam, Obeleagu S.O |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | International Journal of Research and Scientific Innovation. :103-118 |
| ISSN: | 2321-2705 |
| DOI: | 10.51244/ijrsi.2021.8804 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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