Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend

The nutritional benefits of grain legumes such as cowpea and soybean in sub‐Saharan Africa have not been fully utilized to alleviate problem of protein‐malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Maziya‐Dixon, Busie, Alamu, Emmanuel O., Popoola, Ibironke O., Yomeni, Marie
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2017
Fag:
Original Research
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5448376/
https://ncbi.nlm.nih.gov/pubmed/28572971
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.464
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