Sensory Acceptability of Partially Defatted Dikanut (Irvingia gabonensis) Flour in Ogbono Soup

Author： Idowu M. A.   Omoniyi S. A.   Henshaw F. O.   Olayiwola I. O.  

Publisher： Taylor & Francis Ltd

ISSN： 1542-8052

Source： Journal of Culinary Science & Technology, Vol.11, Iss.4, 2013-10, pp. : 346-355

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