Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice ( Oryza sativa ), Sorghum [ Sorghum bicolor (L.) Moench] and Bamboo ( Yushania alpine ) Shoots
dc.contributor.author | Wafula Nobert., | |
dc.contributor.author | Egerton University., | |
dc.contributor.author | Omwamba Mary. | |
dc.date.accessioned | 2025-06-27T14:17:00Z | |
dc.date.available | 2025-06-27T14:17:00Z | |
dc.date.issued | 2020-01 | |
dc.identifier.uri | DOI:10.4236/fns.2020.118056 | |
dc.identifier.uri | http://41.89.96.81:4000/handle/123456789/1838 | |
dc.language.iso | en | |
dc.publisher | Food and Nutrition Sciences | |
dc.title | Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice ( Oryza sativa ), Sorghum [ Sorghum bicolor (L.) Moench] and Bamboo ( Yushania alpine ) Shoots | |
dc.type | Article |
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