Volume 3, Issue 2
Research Article
Production and Evaluation of the Physicochemical, Functional and Sensory Properties of alkubus (steam bread) Produced from the Blends of Two Local Wheat Varieties (Atilla gan Atilla and Seri-M82) and Cowpea Flour Supplements
Authors: Aminu Barde1*, Fatima A.2, Kabir A.A.3 and Adamu I.A.1
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Research Article
Effect of Soybean Flour Supplementation and Cooking on Amino Acids Composition of Corn Flour
Authors: Hassan A. Mohamed, Mariam Y. Eljack and Azhari A. Mohamed Nour