Optimization of proximate composition, physico-chemical properties and mineral profiles of ‘Garri’, soy-cake and millet flour blends for potential functional dough meal
Crossref DOI link: https://doi.org/10.53771/ijstra.2021.1.1.0020
Published Online: 2021-07-30
Update policy: https://doi.org/10.53771/sra.ourcrossmarkpolicy
Akinjayeju O,
Okoli HF,
Bello BF,
