Use of Unripe Whole Plantain in Stiff Dough Production: Nutritional, Physicochemical and Consumer Acceptability of unripe plantain Sorghum Flour Product

Permanent link to this article: https://journal.nutritionnigeria.org/journal/use-of-unripe-whole-plantain-in-stiff-dough-production-nutritional-physicochemical-and-consumer-acceptability-of-unripe-plantain-sorghum-flour-product/