Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Evaluation of Nutritional and Pasting Properties of Composite Flour from Blends of Pearl Millet and Wheat Flours Incorporated with Valorized Pineapple Pomace Flour
Authored by
Olugbenga O. Awolu
Department of Food Science and Technology, The Federal University of Technology, Akure, Nigeria.
Ayotomiwa F. Oludahunsi
Department of Nursing, School of Nursing, Babcock University, Ilishan-Remo, Ogun State, Nigeria.
Babatunde O. Aluko
Department of Food Science and Technology, The Federal University of Technology, Akure, Nigeria.
Pelumi Obidele
Department of Food Science and Technology, The Federal University of Technology, Akure, Nigeria.