%0 Journal Article
%T Effect of Processing Methods on the Quality of
Biscuit Supplemented with Pigeon Pea Seed Flour
%J Asian Journal of Biotechnology and Bioresource Technology (2457-0125)
%D 2017
%R 10.9734/AJB2T/2017/35720
%X Aim: To determine the effect of toasting, boiling, germination and fermentation of pigeon pea seeds on the quality of biscuit supplemented with pigeon pea flour.
%U http://www.sciencedomain.org/abstract/20857