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EFFECTS OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION OF FLOUR, MOINMOIN AND AKARA FROM Mucuna pruriens-Article No 8 of Volume 9.3 (2010)

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EFFECTS OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION OF FLOUR, MOINMOIN AND AKARA FROM Mucuna pruriens-Article No 8 of Volume 9.3 (2010)

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Tags: Asogwa, I.S 1and Onweluzo, J.C2 1Dept. of Food Science and Technology, University of Mkar, Benue State, Nigeria. 2Dept. of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
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