Open AccessPhysicochemical Properties and Consumer Acceptability of Break Fast Cereal Made from Sorghum (Sorghum bicolor L) Soybean (Glycine max), Bambara Groundnut (Vigna subterranean) and Groundnut (Arachis hypogaea)
Author(s) -
Mohammed A. Usman
Publication year - 2021
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2021/v20i530296
Subject(s) - sorghum , food science , proximate , arachis , vigna , absorption of water , chemistry , agronomy , mathematics , biology , botany
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