E.U. Onwurafor
Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria
E.C. Umego
Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria
LiveDNA: 234.19433
E.O. Uzodinma
Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria
E. D. Samuel
Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria
PDF Fulltext XML References Citation
How to cite this article
E.U. Onwurafor, E.C. Umego, E.O. Uzodinma and E. D. Samuel, 2017. Chemical, Functional, Pasting and Sensory Properties of Sorghum-Maize-Mungbean Malt Complementary Food. Pakistan Journal of Nutrition, 16: 826-834.
DOI: 10.3923/pjn.2017.826.834
URL: https://scialert.net/abstract/?doi=pjn.2017.826.834
DOI: 10.3923/pjn.2017.826.834
URL: https://scialert.net/abstract/?doi=pjn.2017.826.834