Open AccessChemical and functional properties of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours
Author(s) -
Abiodun Victor Ikujenlola
Publication year - 2014
Publication title -
african journal of food science
Language(s) - English
Resource type - Journals
ISSN - 1996-0794
DOI - 10.5897/ajfs2014.1173
Subject(s) - food science , syneresis , absorption of water , chemistry , sesame oil , sesamum , horticulture , botany , biology
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