Open AccessChemical and sensory properties of complementary food produced from sorghum (Sorghum bicolor l), pigeon pea (Cajanus cajan) and carrot (Daucus carrota) blends
Author(s) -
Okudu,
Henry Joseph Oduor Ogola,
Ojinnaka
Publication year - 2017
Publication title -
african journal of food science and technology
Language(s) - English
Resource type - Journals
ISSN - 2141-5455
DOI - 10.14303/ajfst.2017.016
Subject(s) - cajanus , sorghum , daucus carota , sorghum bicolor , biology , food science , botany , horticulture , agronomy
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