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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Institutions
- Modibbo Adama University, Yola, Adamawa State 17
- Mohammed Lawan College of Agriculture, Maiduguri, Borno State 12
- Moshood Abiola Polytechnic, Abeokuta, Ogun State 7
- Nasarawa State University, Keffi, Nasarawa State 10
- Niger Delta University, Wilberforce Island, Bayelsa State 28
- Niger State College of Education, Minna, (Affl To Usmanu Danfodiyo Uni, Sokoto) 1
- Nigeria Army Institute of Tech and Environmental Studies,makurdi,benue State 1
- Nigeria Maritime University, Okerenkoko, Delta State 2
- Nigerian Army University, Biu, Borno State 3
- Nile University of Nigeria, Abuja 4