| 000 | 00687nam a22001937a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20260507154622.0 | ||
| 008 | 260507b |||||||| |||| 00| 0 eng d | ||
| 040 | _cChuka University | ||
| 050 |
_aTHE TP 434 _b.M83 2024 |
||
| 100 |
_aCatherine Nzisa Mwangangi _924027 |
||
| 245 | _aEffects of pigeon pea–sorghum flour supplementation on the physico-chemical, protein digestibility, sensory properties and shelf life of millet flour | ||
| 260 |
_aChuka, Kenya _bChuka University _c2024 |
||
| 300 | _a101P | ||
| 650 |
_a1. Pigeon pea.........food use _924028 |
||
| 650 |
_a2. Food protein content _924029 |
||
| 650 |
_a3. Millet product _924030 |
||
| 942 |
_2lcc _cTHE _n0 |
||
| 999 |
_c21867 _d21867 |
||