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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- Lagos State University, Ojo, Lagos State 8
- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 2
- Lens Polytechnic, offa, Kwara State. 228
- Madonna University, Elele, Rivers State 22
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 47
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8