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Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours
Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours
2019
S. J. Olatunde
O.M Ajayi
G. O. Ogunlakin
A S Ajala
Keywords:
Sensory system
Food science
Chemistry
Chromatography
Correction
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