Adeyeye, S. A. O; Adebayo-Oyetoro, A. O; Fayemi, O. E; Hussaina Kehinde Tiamiyu, H. K; Oke, E. K; Soretire, A. A
(Journal of Culinary Science & Technology, 2017-12-05)
This study evaluated the effect of co-fermentation on nutritional composition, anti-nutritional factors, and acceptability cookies from fermented sorghum (Sorghum bicolor) and soybean (Glycine max) flour blends. White ...