The Physical and Chemical Properties of Sorghum Malt, Maize and Soya Beans Composite Flours

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dc.contributor.authorIldephonse, N
dc.contributor.authorOchieng, A. J.
dc.contributor.authorOmwamba, M.
dc.date.accessioned2026-06-22T06:37:29Z
dc.date.available2026-06-22T06:37:29Z
dc.date.issued2025
dc.identifier.urihttps://doi.org/10.33425/2641-4295.1096
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/3829
dc.language.isoen
dc.publisherFood Science & Nutrition Research
dc.titleThe Physical and Chemical Properties of Sorghum Malt, Maize and Soya Beans Composite Flours
dc.typeArticle

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