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Article Title
Functional, Antinutritional and Pasting Properties of Composite Flour Blends Produced from Modified ‘Gbache’ (Tacca leontopetaloides (L.) and Soybean (Glycine max)
Authored by
T. A Dendegh
Department of Food Science and Technology, Joseph Sarwuan Tarka University, P.M.B. 2373, Makurdi, Benue State, Nigeria.
P Akaakase
Department of Food Science and Technology, Joseph Sarwuan Tarka University, P.M.B. 2373, Makurdi, Benue State, Nigeria.
R. M Ikpembese
Department of Food Science and Technology, Joseph Sarwuan Tarka University, P.M.B. 2373, Makurdi, Benue State, Nigeria.