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
Pdf uploaded
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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