📄 Peer-Reviewed Academic Output
Year: 2023
👁️ 2 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
Authors: DT Otolowo, KT Araoye, M Maderin, EM Ogunbusola
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 | 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=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