Nutritional and Sensory Profiles of Functional Breads Produced from Partial Substitution of Wheat Flour by Pigeon Pea (Cajanus cajan L.) Flour

Adjou, E. S.; Metome, G.; L. Yao, E.; Akotowanou, O.; Vodounou, A.; Dahouenon-Ahoussi, E.; Sohounhloue, D. C. K..

Article | IMSEAR | ID: sea-219593

Key words

Functional breads; pigeon pea; sensory profile; consumers perception; Benin

Full text: 1 Index: IMSEAR Year: 2022 Type: Article

Full text: 1 Index: IMSEAR Year: 2022 Type: Article