TY  - BOOK
AU  - Catherine Nzisa Mwangangi
TI  - Effects of pigeon pea–sorghum flour supplementation on the physico-chemical, protein digestibility, sensory properties and shelf life of millet flour
AV  - THE TP 434  .M83 2024
PY  - 2024///
CY  - Chuka, Kenya
PB  - Chuka University
KW  - 1. Pigeon pea.........food use
KW  - 2. Food protein content
KW  - 3. Millet product
ER  -