Physiochemical Properties of Rice- Soybean Flour Blends and Sensory Evaluation of Their Cooked Products
O. O. Olaleye, T. A. Fasanu, O. C. Ogunjirin, T. O. Aondo & P. N. Orafa · Current Journal of Applied Science and Technology · 2018
Rice is a common cereal carbohydrate, while soya bean is a legume protein. World’s rice consumption estimates reflect unbalanced nutrition and health implications of nutrients deficiency. This study examines the nutritional impact of fortifying rice with soya beans. “Rice-soy flo...
Open access
Research Article
10.9734/CJAST/2018/40299