📄 Peer-Reviewed Academic Output
Year: 2014
👁️ 57 Clicks
Development, nutrient composition and sensory properties of biscuits produced from composite flour of wheat and African yam bean
Abstract & Summary
Authors: AO Idowu
Publication Details
| Principal Author | Prof. ATINUKE O. IDOWU (Professor) |
|---|---|
| Journal / Venue | British Journal of Applied Science & Technology 4 (13), 1925, 2014 |
| Publication Year | 2014 |
| Article Clicks / Reads | 57 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:2osOgNQ5qMEC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
O. IDOWU, A. (2014). Development, nutrient composition and sensory properties of biscuits produced from composite flour of wheat and African yam bean. British Journal of Applied Science & Technology 4 (13), 1925, 2014. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:2osOgNQ5qMEC