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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- Nnamdi Azikiwe University, Awka, Anambra State 103
- Northwest University, Kano, Kano State 182
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- Ogun State Institute of Tech(formerly Gateway Ict Poly), Igbesa, Ogun State 4
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