Similar Items: Development of extruded complementary foods from blends of acha and cowpea flours
- Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours
- Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours
- Sensory and nutritional quality of an extruded sorghum and cowpea blend as a complementary food for school age children
- Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour
- Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours
- Nutritional, rheological and sensory properties of extruded cassava-soy complementary porridges