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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- Petroleum Training Institute, Effurun, Delta State 1
- Precious Cornerstone University, Ibadan, Oyo State 1
- Prince Abubakar Audu University, Anyigba 30
- Redeemers University, Ede, Osun State 5
- Rhema University, Aba, Abia State 11
- Rivers State University of Science and Technology, Port Harcourt, Rivers State 3
- RIVERS STATE UNIVERSITY, PORT HARCOURT, RIVERS STATE 15
- Rufus Giwa Polytechnic, Owo, Ondo State 2
- Saadatu Rimi College of Edu, Kumbotso, Kano State (affiliated To Abu, Zaria) 1
- Salem University, Lokoja, Kogi State 4