📄 Peer-Reviewed Academic Output
Year: 2022
👁️ 2 Clicks
PREDICTION OF NUTRITIONAL PROPERTIES OF SNACKS PRODUCED FROM BAMBARA-NUT, MAIZE AND RIPE-PLANTAIN BLENDS USING MIXTURE RESPONSE SURFACE METHODOLOGY.
Abstract & Summary
Authors: KT Araoye, DT Otolowo, IA Alejo, GI Oluwafemi, EM Ogunbusola, ...
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 | 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: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