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March 1, 2017Food Science & NutritionOpen Access

Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend

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BMBusie Maziya‐DixonUniversity of Sierra LeoneEAEmmanuel Oladeji AlamuAST Products (United States)IPIbironke O. Popoola

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Maziya‐Dixon et al. (2017) studied this question.

synapsesocial.com/papers/6a6f6246e71d69abee07fcfdhttps://doi.org/10.1002/fsn3.464
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