Nutrient, Anti-Nutrient Composition and Sensory Attributes of Biscuit Made from Millet-Soy Blends

Corresponding Author’s Institution: Department of Human Nutrition and Dietetics, University of Ibadan, Ibadan, Nigeria

Corresponding Author’s email: samuelfolake@yahoo.co.uk

Permanent link to this article: https://journal.nutritionnigeria.org/journal/nutrient-anti-nutrient-composition-and-sensory-attributes-of-biscuit-made-from-millet-soy-blends/