Amino acid profile, mineral bioavailability, and sensory properties of biscuits produced from composite blends of wheat, coconut and defatted fluted pumpkin seed …
GI Oyet, BS Chibor - European Journal of Agriculture and Food Sciences, 2020 - ejfood.org
The objective of this work was to produce biscuits from composite flour of wheat, coconut,
and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid …
and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid …
[PDF][PDF] Amino Acid Profile, Mineral Bioavailability, and Sensory Properties of Biscuits Produced from Composite Blends of Wheat, Coconut and Defatted Fluted …
GI Oyet, BS Chibor - researchgate.net
The objective of this work was to produce biscuits from composite flour of wheat, coconut,
and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid …
and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid …
[PDF][PDF] Amino Acid Profile, Mineral Bioavailability, and Sensory Properties of Biscuits Produced from Composite Blends of Wheat, Coconut and Defatted Fluted …
GI Oyet, BS Chibor - scholar.archive.org
The objective of this work was to produce biscuits from composite flour of wheat, coconut,
and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid …
and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid …
Amino Acid Profile, Mineral Bioavailability, and Sensory Properties of Biscuits Produced from Composite Blends of Wheat, Coconut and Defatted Fluted Pumpkin Seed …
GI Oyet, BS Chibor - European Journal of Agriculture and Food Sciences, 2020 - ejfood.org
The objective of this work was to produce biscuits from composite flour of wheat, coconut,
and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid …
and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid …