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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- University of Port Harcourt Teaching Hospital, Port Harcourt , River State 6
- University of Port-Harcourt, Rivers State 232
- University of Uyo, Akwa Ibom State 217
- Usmanu Danfodio University, Sokoto, Sokoto State 248
- Veritas University, Bwari, FCT, Abuja 2
- Waziri Umaru Federal Polytechnic, Birnin Kebbi, Kebbi State 4
- Western Delta University, Oghara, Delta State 5
- Yaba College of Technology, Yaba, Lagos State 16
- Yobe State University, Damaturu, Yobe State 3
- Yusuf Maitama Sule University, Kano, Kano State 3