Food Quality: A Comparison of the Proximate Content & Sensory Properties of Some Composite Flour Meals
Eridiong O. Onyenweaku, Patricia A. Ebai & Winifred A. Fila · Asian Food Science Journal · 2020
Aims: To compare the proximate composition and sensory properties of some composite flour mix meals. This is to show which combination has higher nutritional value and is more palatable for consumption. Study Design: Experimental and observational. Place and Duration of Study: Un...
Open access
Research Article
10.9734/afsj/2020/v16i230170