Catherine Nzisa Mwangangi <br/><br/>
Effects of pigeon pea–sorghum flour supplementation on the physico-chemical, protein digestibility, sensory properties and shelf life of millet flour 

 - Chuka, Kenya  Chuka University  2024 
 - 101P 
<br/><br/><label>Subjects--Topical Terms: </label><br/>1. Pigeon pea.........food use<br/>2. Food protein content<br/>3. Millet product
<br/><br/><label>LC Class. No.: </label>THE TP 434   / .M83 2024