Chemical and Physicochemical Characteristics of Cakes Made from Blends of Fermented Sorghum Flour, Pigeon Pea Flour, and Wheat Flour

Authors

Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Okoronkwo Ngozi Chioma, Charles Chukwudi Ogboli, Peter Okechukwu Nwodom, Promise Chizoba Ibekwe