Physico-chemical and sensory properties of Agidi from pearl-millet (Pennisetum glaucum) and bambara groundnut (Vigna subterranean) flour blends

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Physico-chemical and sensory properties of â€œAgidiâ€ from pearl-millet (Pennisetum glaucum) and bambara groundnut (Vigna subterranean) flour blends

Department of Food Technology, Kaduna Polytechnic, Kaduna, Nigeria.
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This article is published under the terms of the Creative Commons Attribution License 4.0

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