Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran. | EBSCOhost

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Title: Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran.
Authors: Odebode, Folasade D.; Ekeleme, Oluchi T.; Ijarotimi, Oluwole S.; Malomo, Sunday A.; Idowu, Atinuke O.; Badejo, Adebanjo A.; Adebayo, Isaac A.; Fagbemi, Tayo N.
Publication: Journal of Food Biochemistry, 2018, Vol 42, Issue 4, p1
ISSN: 0145-8884
Publication type: Academic Journal
DOI: 10.1111/jfbc.12447