IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

PROXIMATE COMPOSITION, FUNCTIONAL PROPERTIES AND ACCEPTABILITY OF WHEAT BASED FUNKASO AS AFFECTED BY ADDITION OF PEARL MILLET AND SOYBEAN FLOURS

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Fannah Mustapha Adam1 , Mamudu Halidu Badau1*, Amin Oderaa Igwegbe1 and Hadiza Kubura Lawan1

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