Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Olatunde, SJ"'
Publikováno v:
Journal of Agricultural Research and Development; Vol 11, No 2 (2012); 295-304
Cassava mash was fortified with bambara flour during pupuru production to produce pupuru bambara flour at different percentage combination. Pupuru made from 100% cassava (Sample A) and three blends of cassava mash and bambara in ratios 90:10 (Sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::a3e66d8fd0623d3484bb47e9c48d3b3d
https://www.ajol.info/index.php/jard/article/view/84798
https://www.ajol.info/index.php/jard/article/view/84798
Autor:
Abioye VF; Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Babarinde GO; Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Ogunlakin GO; Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Adejuyitan JA; Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Olatunde SJ; Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Abioye AO; Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
Publikováno v:
Heliyon [Heliyon] 2022 Dec 14; Vol. 8 (12), pp. e12310. Date of Electronic Publication: 2022 Dec 14 (Print Publication: 2022).