In vitro digestibilities, predicted glycemic index and sensory evaluation of biscuits produced from composite flours of wheat and processed tiger nut.
Crossref DOI link: https://doi.org/10.30574/gscbps.2020.10.3.0074
Published Online: 2020-03-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Ogunka-Nnoka Charity Uchechi,
Ben-piakor Torka Esther,
Mepba Horsfall Doobue,
