Optimization of Proximate and Minerals Compositions of Sweet Potato, Soybean and Rice Bran Composite Flours for Production of Low Glycemic Index Dough Meal
Crossref DOI link: https://doi.org/10.20448/journal.512.2020.71.79.88
Published Online: 2020
Published Print: 2020
Update policy: https://doi.org/10.20448/crossmarkpolicypage.100
O.O, Awolu
C.F, Ajibola
J.B, Adeloye
F, Ogwu