Citation to this article as recorded by
Onwurafor, E.U., E.O. Uzodinma, N.A. Obeta and V.O. Akubueze, 2020. Development and quality evaluation of noodles from wheat flour substituted with maize and mungbean malt flour. Pak. J. Nutr., 19: 337-343. CrossRefDirect Link |
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