Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes
Okwunodulu, I.N., Egbuta, G.N., Okwunodulu, F.U., Ojinnaka, C.M., Onyeiwu, S.C.
Published in Food chemistry advances (01.06.2024)
Published in Food chemistry advances (01.06.2024)
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