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EFFECT OF SPROUTING AND PRE-GELATINIZATION ON THE PHYSICOCHEMICAL PROPERTIES OF SORGHUM-PIGEON PEA COMPOSITE BLEND USED FOR THE PRODUCTION OF BREAKFAST CEREAL-Article No 2 of Volume 9.1 (2010

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Abstract

EFFECT OF SPROUTING AND PRE-GELATINIZATION ON THE PHYSICOCHEMICAL PROPERTIES OF SORGHUM-PIGEON PEA COMPOSITE BLEND USED FOR THE PRODUCTION OF BREAKFAST CEREAL-Article No 2 of Volume 9.1 (2010)

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Tags: Mbaeyi, I.E. and Onweluzo, J.C Department of food Science and Technology, University of Nigeria, Nsukka, Nigeria.
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