Open AccessChemical And Sensory Evaluation Of Soy-Fortified Cassavawheat Biscuit
Author(s) -
F.U. Ugwuona
Publication year - 2009
Language(s) - English
Resource type - Journals
ISSN - 1119-7455
DOI - 10.4314/as.v8i1.44115
Subject(s) - food science , soy flour , wheat flour , fermentation , soy protein , chemistry , fortification