Fig. 2From: Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuitsRepresentative amylographs of M-f (100% biofortified yellow maize), MC-f1 (75:25 biofortified yellow/cowpea composite, %), MC-f2 (50:50 biofortified yellow/cowpea composite, %), MC-f3 (25:75 biofortified yellow/cowpea composite, %), C-f (100% cowpea), and W-f (100% refined wheat) flour samplesBack to article page