Techno-Functional and Sensorial Properties of Masa Produced from Malted Sorghum (Sorghum Bicolor L. Moench) and Baobab (Adansonia Digitata) Pulp Flour Belnds

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DOI: https://doi.org/10.51470/FAB.2025.6.2.14

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Chemical Composition, Functional And Sensory Qualities Of Madidi Produced From Millet (Panicum Miliaceum), Sorghum (Sorghum Bicolor), Rice (Oryza Sativa), And Acha (DigitariaExilis) Flour

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DOI: https://doi.org/10.51470/FAB.2025.6.1.15

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