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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/15656
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dc.contributor.authorAKpa, I. K-
dc.contributor.authorAyo, J.A-
dc.contributor.authorOjo, Mofoluwaso Olufunmilola-
dc.contributor.authorOmelagu, C.A-
dc.date.accessioned2022-12-20T16:16:38Z-
dc.date.available2022-12-20T16:16:38Z-
dc.date.issued2017-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/15656-
dc.description.sponsorshipselfen_US
dc.language.isoenen_US
dc.publisherFaculty of Science, Benue State University, Makurdi ,Nigeriaen_US
dc.subjectQuality characteristicsen_US
dc.subjectacha-rice branen_US
dc.subjectflouren_US
dc.subjectbiscuitsen_US
dc.titleQuality Characteristics of Acha-Rice bran Flour Blends and Biscuitsen_US
dc.typeArticleen_US
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