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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- Federal Polytechnic Ede, Osun State 38
- Federal Polytechnic, Ado-Ekiti, Ekiti State 37
- Federal Polytechnic, Bauchi, Bauchi State 3
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- Federal Polytechnic, Damaturu, Yobe State 12
- Federal Polytechnic, Ede, Osun State 135
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