📄 Peer-Reviewed Academic Output
Year: 2022
👁️ 90 Clicks
PREDICTION OF NUTRITIONAL PROPERTIES OF SNACKS PRODUCED FROM BAMBARA-NUT, MAIZE AND RIPE-PLANTAIN BLENDS USING MIXTURE RESPONSE SURFACE METHODOLOGY.
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 | Suranaree Journal of Science & Technology 29 (4), 1, 2022 |
| Publication Year | 2022 |
| Article Clicks / Reads | 90 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:5nxA0vEk-isC ↗ |
| 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. (2022). PREDICTION OF NUTRITIONAL PROPERTIES OF SNACKS PRODUCED FROM BAMBARA-NUT, MAIZE AND RIPE-PLANTAIN BLENDS USING MIXTURE RESPONSE SURFACE METHODOLOGY. Suranaree Journal of Science & Technology 29 (4), 1, 2022. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=cYwxZScAAAAJ&pagesize=100&citation_for_view=cYwxZScAAAAJ:5nxA0vEk-isC