Nutritional composition of gluten-free flour from blend of fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) and its suitability for breakfast food
Grace Oluwakemi Babarinde, J. A. Adeyanju, K. Y. Ogunleye, G. M. Adegbola, Akos A. Ebun, D. Wadele
Topics & Concepts
Food scienceDigitariaCajanusValineAmino acidLeucineChemistryMethionineBiologyBotanyAgronomyBiochemistryFood composition and propertiesSeed and Plant BiochemistryPhytase and its Applications