PROXIMATE COMPOSITION, FUNCTIONAL PROPERTIES AND ACCEPTABILITY OF WHEAT BASED FUNKASO AS AFFECTED BY ADDITION OF PEARL MILLET AND SOYBEAN FLOURS

Authors

  • Fannah Mustapha Adam1 Author
  • Mamudu Halidu Badau1* Author
  • Amin Oderaa Igwegbe1 Author
  • Hadiza Kubura Lawan1 Author

Published

2018-01-01

Issue

Vol. 7 No. 4 (2018)

Section

Articles

How to Cite

PROXIMATE COMPOSITION, FUNCTIONAL PROPERTIES AND ACCEPTABILITY OF WHEAT BASED FUNKASO AS AFFECTED BY ADDITION OF PEARL MILLET AND SOYBEAN FLOURS. (2018). International Journal of Food and Nutritional Sciences, 7(4), 79-95. https://www.ijfans.org/index.php/Journal/article/view/573