Open AccessAn Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified with Bambara Groundnut Flour (Voandzeia Subterranean Thouars)
Author(s) -
Y.O. Bankole,
O.A. Tanimola,
R.O. Odunukan,
D.O. Samuel
Publication year - 2013
Publication title -
academic journal of interdisciplinary studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.148
H-Index - 5
eISSN - 2281-3993
pISSN - 2281-4612
DOI - 10.5901/ajis.2013.v2n10p165
Subject(s) - proximate , food science , rheology , chemistry , composition (language) , zoology , materials science , biology , composite material , linguistics , philosophy
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