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EFFECT OF SPROUTING AND PREGELATINIZATION ON THE COMPOSITION AND SENSORY PROPERTIES OF FLAKED BREAKFAST CEREAL PRODUCED FROM SORGHUM-PIGEON PEA BLENDS-Article No 6 of Volume 9.3 (2010)

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Abstract

EFFECT OF SPROUTING AND PREGELATINIZATION ON THE COMPOSITION AND SENSORY PROPERTIES OF FLAKED BREAKFAST CEREAL PRODUCED FROM SORGHUM-PIGEON PEA BLENDS-Article No 6 of Volume 9.3 (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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