A.A. Adebowale
Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria
LiveDNA: 234.3012
M.T. Adegoke
Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria
S.A. Sanni
Department of Nutrition and Dietetics, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria
M.O. Adegunwa
Department of Foodservice and Tourism, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria
G.O. Fetuga
Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria
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How to cite this article
A.A. Adebowale, M.T. Adegoke, S.A. Sanni, M.O. Adegunwa and G.O. Fetuga, 2012. Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite. American Journal of Food Technology, 7: 372-379.
DOI: 10.3923/ajft.2012.372.379
URL: https://scialert.net/abstract/?doi=ajft.2012.372.379
DOI: 10.3923/ajft.2012.372.379
URL: https://scialert.net/abstract/?doi=ajft.2012.372.379