📄 Peer-Reviewed Academic Output
Year: 2015
👁️ 61 Clicks
Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from maize and African yam bean flour blends.
Abstract & Summary
Authors: AO Idowu
Publication Details
| Principal Author | Prof. ATINUKE O. IDOWU (Professor) |
|---|---|
| Journal / Venue | International Food Research Journal 22 (2), 739, 2015 |
| Publication Year | 2015 |
| Article Clicks / Reads | 61 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:UeHWp8X0CEIC ↗ |
| 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. (2015). Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from maize and African yam bean flour blends. International Food Research Journal 22 (2), 739, 2015. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:UeHWp8X0CEIC