View of Effect of Substitution of Cowpea Sprouts Flour (Vigna unguiculata L.) and Sorghum Flour (Sorghum bicolor L.) of Chemical Quality and Organoleptic Quality on Biscuits as Supplementary Feeding Recovery for Protein Energy Malnutrition School Age Children

Return to Article Details Effect of Substitution of Cowpea Sprouts Flour (Vigna unguiculata L.) and Sorghum Flour (Sorghum bicolor L.) of Chemical Quality and Organoleptic Quality on Biscuits as Supplementary Feeding Recovery for Protein Energy Malnutrition School Age Children Download Download PDF