Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour

Janet Adeyinka Adebiyi, Adewale Olusegun Obadina, Oluwafemi Ayodeji Adebo, Eugenie Kayitesi

Research output: Contribution to journal › Article › peer-review

134 Citations (Scopus)

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