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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Detalles Bibliográficos
Autores principales: Maziya‐Dixon, Busie, Alamu, Emmanuel O., Popoola, Ibironke O., Yomeni, Marie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448376/
https://www.ncbi.nlm.nih.gov/pubmed/28572971
http://dx.doi.org/10.1002/fsn3.464

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448376/
https://www.ncbi.nlm.nih.gov/pubmed/28572971
http://dx.doi.org/10.1002/fsn3.464

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