Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology

✍ Scribed by Okpala, Laura C.; Okoli, Eric C.

• Book ID: 120715410
• Publisher: Springer-Verlag
• Year: 2012
• Tongue: English
• Weight: 170 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1155
• DOI: 10.1007/s13197-012-0749-1