Evaluation of Physicochemical, Functional and Sensory Qualities of Ofada Rice (Oryza sativa L.)- Sweet Potato (Ipomoea batatas Lam)-Wheat (Triticum aestivum) Cake

Corresponding Author’s Institution: Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria

Corresponding Author’s email: saintadekolaadegoke@yahoo.com

Permanent link to this article: https://journal.nutritionnigeria.org/journal/evaluation-of-physicochemical-functional-and-sensory-qualities-of-ofada-rice-oryza-sativa-l-sweet-potato-ipomoea-batatas-lam-wheat-triticum-aestivum-cake/