Open AccessEFFECT OF PEANUT AND COCOA POWDER ADDITION ON THE FUNCTIONAL, PASTING AND ANTIOXIDANT PROPERTIES OF MUMU: A TRADITIONAL BREAKFAST MEAL MADE FROM SORGHUM
Author(s) -
Korshima Mngohol Eunice
Publication year - 2022
Publication title -
international journal of nutrition and dietetics
Language(s) - English
Resource type - Journals
ISSN - 2347-5277
DOI - 10.17654/2347527722002
Subject(s) - food science , sorghum , meal , antioxidant , mathematics , chemistry , biology , agronomy , biochemistry