Open AccessEffects of Flour Fractionation and Legume flour Inclusion on Some Phytochemicals and Mineral Profile of the Grains, Blends and Dakere (A Nigerian Agglomerated Steamed Dumpling)
Author(s) -
Gervase Ikechukwu Agbara,
Sabo Umaru Gadzama
Publication year - 2021
Publication title -
asian journal of applied science and technology
Language(s) - English
Resource type - Journals
ISSN - 2456-883X
DOI - 10.38177/ajast.2021.5313
Subject(s) - legume , food science , fractionation , mineral , inclusion (mineral) , wheat flour , chemistry , materials science , botany , mineralogy , biology , metallurgy , chromatography