00602nam a22001697a 4500003000400000005001700004008004100021040002200062050002700084100003000111245015600141260004100297300000900338650003500347650002800382650002200410OSt20260507154622.0260507b        |||||||| |||| 00| 0 eng d  cChuka University   aTHE TP 434 b.M83 2024  aCatherine Nzisa Mwangangi  aEffects of pigeon pea–sorghum flour supplementation on the physico-chemical, protein digestibility, sensory properties and shelf life of millet flour  aChuka, KenyabChuka Universityc2024  a101P  a1. Pigeon pea.........food use  a2. Food protein content  a3. Millet product