Evaluation of Millet-Oat Flour Blends and Sensory Attributes of Their Cooked Paste
Student: Goodluck Chibuzor Nnajiuba (Project, 2025)
Department of Microbiology
University of Abuja, Abuja, Fct
Abstract
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Keywords
evaluation
milletoat
flour
blends
sensory
attributes
cooked
paste
For the full publication, please contact the author directly at: michaelcalvin647@gmail.com
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- Federal Polytechnic, Mubi, Adamawa State 20
- Federal Polytechnic, Nasarawa, Nasarawa State 69
- Federal Polytechnic, Nekede, Imo State 56
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