Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour

Chinma, C.E., Sangodele, E.A., Maziya-Dixon, B., Kanampiu, F., Ukachi, H.O., Ajiboye, D.O ..., & Audu, Y. (2016). Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour. In 18th World Congress of Food Science and Technology (IUFoST): greening the global food supply chain through innovation in food science and technology, 21-25, August, Dublin.