Nutritional composition of gluten-free flour from blend of fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) and its suitability for breakfast food
Crossref DOI link: https://doi.org/10.1007/s13197-020-04393-7
Published Online: 2020-05-26
Published Print: 2020-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Babarinde, G. O.
Adeyanju, J. A.
Ogunleye, K. Y.
Adegbola, G. M.
Ebun, A. A.
Wadele, D.
Text and Data Mining valid from 2020-05-26
Version of Record valid from 2020-05-26
Article History
Revised: 16 January 2020
Accepted: 1 April 2020
First Online: 26 May 2020