Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Gly...

Autor: Ijarotimi, Oluwole Steve, Oluwajuyitan, Timilehin David, Ogunmola, Grace Tosin
Matična publikacija: Croatian journal of food science and technology (Online) (2019)