Proximate Composition, Functional and Sensory Properties of Pearl Millet, Soy Flour and Baobab Fruit Pulp Composite Flour as a Complementary Food
T. A. Dendegh, M. Ukeyima & R. A. Dendegh · Asian Food Science Journal · 2019
Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BF...
Open access
Research Article
10.9734/afsj/2019/v8i329992