Open AccessNutritive value and sensory quality of fermented cassava soy supplemented flour
Author(s) -
Ikya Jk,
BT Gbagir,
MO Eke
Publication year - 2015
Language(s) - English
Resource type - Journals
ISSN - 1119-7455
DOI - 10.4314/as.v13i2.6
Subject(s) - food science , fermentation , aroma , soy flour , taste , chemistry , proximate , corn flour , raw material , organic chemistry , bran