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Please use this identifier to cite or link to this item: http://ir.futminna.edu.ng:8080/jspui/handle/123456789/18729
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dc.contributor.authorOhuoba, E.U.-
dc.contributor.authorOkonkwo, T.M-
dc.contributor.authorFemi, F.A-
dc.contributor.authorZubair, A.B-
dc.date.accessioned2023-05-08T17:03:52Z-
dc.date.available2023-05-08T17:03:52Z-
dc.date.issued2021-10-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/18729-
dc.description.sponsorshipselfen_US
dc.language.isoenen_US
dc.publisherNIFSTen_US
dc.titleFunctional properties of flour samples produced from blends of solid state fermented sesame seeds, African yam bean and moringa leaf powder for snacks productionen_US
dc.typeArticleen_US
Appears in Collections:Food Science & Technology

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