📄 Peer-Reviewed Academic Output
Year: 2025
👁️ 2 Clicks
Protein Quality, Beta-Carotene Contents, and Sensory Properties of MaizeBased Snack Enriched with African Yam Bean Seed Flour
Abstract & Summary
Authors: SSSTNF Atinuke Olamide Idowu
Publication Details
| Principal Author | Prof. ATINUKE O. IDOWU (Professor) |
|---|---|
| Journal / Venue | Mountain Top University Journal of Applied Science and Technology 4 (1), 1-13, 2025 |
| Publication Year | 2025 |
| Article Clicks / Reads | 2 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:qxL8FJ1GzNcC ↗ |
| 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. (2025). Protein Quality, Beta-Carotene Contents, and Sensory Properties of MaizeBased Snack Enriched with African Yam Bean Seed Flour. Mountain Top University Journal of Applied Science and Technology 4 (1), 1-13, 2025. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:qxL8FJ1GzNcC