📄 Peer-Reviewed Academic Output
Year: 2017
👁️ 58 Clicks
Modelling and optimization of processing variables of snack (kokoro) produced from blends of maize and African yam bean seed flour
Abstract & Summary
Authors: AO Idowu, OC Aworh
Publication Details
| Principal Author | Prof. ATINUKE O. IDOWU (Professor) |
|---|---|
| Journal / Venue | International Food Research Journal 24 (2), 607, 2017 |
| Publication Year | 2017 |
| Article Clicks / Reads | 58 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:d1gkVwhDpl0C ↗ |
| 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. (2017). Modelling and optimization of processing variables of snack (kokoro) produced from blends of maize and African yam bean seed flour. International Food Research Journal 24 (2), 607, 2017. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:d1gkVwhDpl0C