%0 Journal Article
%T Proximate Composition, Functional Properties and
Sensory Evaluation of Stiff Dough (Amala) Prepared
from Okara Fortified Plantain-Sorghum Flours
%A N. O. Ilelaboye
%A T. I. Ogunsina
%J Asian Food Science Journal
%D 2018
%X (1) Terwase Abraham, Federal University of Agriculture, Nigeria.
%U http://www.sciencedomain.org/abstract/26755