Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals
Crossref DOI link: https://doi.org/10.1007/s13197-016-2357-y
Published Online: 2016-11-29
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Famakin, Opeyemi
Fatoyinbo, Akindele
Ijarotimi, Oluwole Steve
Badejo, Adebanjo Ayobamidele
Fagbemi, Tayo Nathaniel
License valid from 2016-11-01