Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Copyright © 2016 Opeyemi O. Aluge, Stephen A. Akinola, Oluwatooyin F. Osundahunsi et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
O. Aluge, O. , A. Akinola, S. and F. Osundahunsi, O. (2016) Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries.
Food and Nutrition Sciences,
7, 1241-1252. doi:
10.4236/fns.2016.713114.