Open AccessChemical, Anti-Nutritional Factors and Sensory Properties of Maize-Kidney Bean Flours
Author(s) -
Ohini OP
Publication year - 2022
Publication title -
food science and nutrition technology
Language(s) - English
Resource type - Journals
ISSN - 2574-2701
DOI - 10.23880/fsnt-16000203
Subject(s) - food science , absorption of water , chemistry , proximate , trypsin inhibitor , nutrient , biology , botany , trypsin , biochemistry , organic chemistry , enzyme
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