Oyeyinka, Samson A. and Adepegba, Adetutu A. and Oyetunde, Toyin T. and Oyeyinka, Adewumi T. and Olaniran, Abiola F. and Iranloye, Yetunde M. and Olagunju, Omotola F. and Manley, Marena and Kayitesi, Eugénie and Njobeh, Patrick B. (2021) Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. LWT, 138. p. 110618.
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Official URL: http://dx.doi.org/10.1016/j.lwt.2020.110618
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | YETUNDE IRANLOYE |
| Date Deposited: | 03 Mar 2026 10:56 |
| Last Modified: | 03 Mar 2026 10:56 |
| URI: | https://eprints.lmu.edu.ng/id/eprint/6146 |
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