Open AccessOptimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (<i>Oryza sativa</i>), Sorghum [<i>Sorghum bicolor</i> (L.) Moench] and Bamboo (<i>Yushania alpine</i>) Shoots
Author(s) -
Wafula Nobert Wanjala,
Omwamba Mary,
M. Mahungu Symon
Publication year - 2020
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2020.118056
Subject(s) - sorghum , oryza sativa , food science , chemistry , shoot , proximate , ingredient , sweet sorghum , wheat flour , horticulture , agronomy , biology , biochemistry , gene