Similar Items: Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour
- 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
- Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food
- Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation
- Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
- EFFECTS OF DIATOMACEOUS EARTH ON THE PROXIMATE COMPOSITION OF STORED COWPEA VARIETY (IT96D-610K)