In vitro digestibility, physicochemical, and sensory properties of a gluten-free biscuit from blends of cassava and African walnut flour

Adewumi T. Oyeyinka, Saheed O. Abogunrin, Oluwafemi A. Adebo, Hema Kesa

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

5 Citations (Scopus)

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Food Science