Nutritional Composition and Sensory Attributes of ‘Apula’ Produced From Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa Hochst ex A. Rich) and Date (Phoenix dactylifera) Fruit Flours

Filed under Volume 46 Issue 2

Permanent link to this article: https://journal.nutritionnigeria.org/journal/nutritional-composition-and-sensory-attributes-of-apula-produced-from-maize-zea-mays-african-yam-bean-sphenostylis-stenocarpa-hochst-ex-a-rich-and-date-phoenix-dactylifera-fr/