📄 Peer-Reviewed Academic Output
Year: 2023
👁️ 74 Clicks
Evaluation of mineral, microbial, and sensory properties of gluten-free-ready-to-eat snacks produced from blends of water yam (Dioscorea alata) and lima bean (Phaseolus lunatus)
Abstract & Summary
The full abstract for this academic publication has not been provided in the portal record. Please consult the external publisher link or contact the author for full text reprint access.
Publication Details
| Principal Author | Dr. DUPE TEMILADE OTOLOWO (Senior Lecturer) |
|---|---|
| Journal / Venue | Journal of Culinary Science & Technology 21 (3), 343-355, 2023 |
| Publication Year | 2023 |
| Article Clicks / Reads | 74 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=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:Tyk-4Ss8FVUC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
TEMILADE OTOLOWO, D. (2023). Evaluation of mineral, microbial, and sensory properties of gluten-free-ready-to-eat snacks produced from blends of water yam (Dioscorea alata) and lima bean (Phaseolus lunatus). Journal of Culinary Science & Technology 21 (3), 343-355, 2023. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:Tyk-4Ss8FVUC