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Physico-chemical, Antioxidant and Sensory Properties of Masa Produced from Broken Rice and African Yam Bean Flour Blends
by Yusufu Mohammed Ikagu and Alexander Destiny Ponnan
American Journal of Food Science and Technology. 2022, 10(3), 130-139. DOI: 10.12691/ajfst-10-3-5
Pub. Date: August 21, 2022Views: 5730Downloads: 5856
Masa broken rice African yam bean physico-chemical Anti-oxidants and sensory properties
Abstract Full Text PDF (242 KB) Full Text HTML Full Text ePUB (421 KB)
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