Article · Journal · 2019

Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread

LWT

Authors

3 authors across 2 institutions in 2 countries

Ayoyinka O. OlojedeFirst authorCorresponding
- University of Ibadan (NG)
as printed: A.O. Olojede
Abiodun I. Sanni
- University of Ibadan (NG)
as printed: A.I. Sanni
Kolawole BanwoSenior author
- University of Ibadan (NG)
as printed: K. Banwo