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 h...
Enlace original:
https://cgspace.cgiar.org/handle/10568/80796
Maziya-Dixon, B.B.
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Alamu, E.O.
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Popoola, I.O.
,
Yomeni, M.
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[Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend]
,
Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend
