Open AccessEffect of processing methods on the proximate composition of African yam bean (Sphenostylis stenocarpa) flours and sensory characteristics of their gruels
Author(s) -
E. K. Ngwu,
Lilian Aburime,
Peace Nwanneka Ani
Publication year - 2014
Publication title -
international journal of basic and applied sciences
Language(s) - English
Resource type - Journals
ISSN - 2227-5053
DOI - 10.14419/ijbas.v3i3.2927
Subject(s) - food science , composition (language) , mathematics , chemistry , philosophy , linguistics