Nutritional and sensory evaluation of cookies made from red kidney beans (Phaseolus vulgaris L. var. vulgaris) and wheat flour (Triticum aestivum) blends
Permanent link to this article: https://journal.nutritionnigeria.org/journal/nutritional-and-sensory-evaluation-of-cookies-made-from-red-kidney-beans-phaseolus-vulgaris-l-var-vulgaris-and-wheat-flour-triticum-aestivum-blends/