Nutritional composition and in vitro starch digestibility of Banku flour processed from cassava ( Manihot esculenta Crantz ) root and quality protein maize grains

Autor:	Gabriel F. Ogundele, Tesleem K. Adebayo, Adeyemi A. Adeyanju, Oluwaseun P. Bamidele
Rok vydání:	2022
Předmět:	Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 57:6548-6556
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15996
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e6b6bdfe4933a19f814f7f9d394088e0 https://doi.org/10.1111/ijfs.15996 Zobrazit plný text záznamu Plný text