Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/18729| Title: | Functional properties of flour samples produced from blends of solid state fermented sesame seeds, African yam bean and moringa leaf powder for snacks production |
| Authors: | Ohuoba, E.U. Okonkwo, T.M Femi, F.A Zubair, A.B |
| Issue Date: | Oct-2021 |
| Publisher: | NIFST |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/18729 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 45(1) 08-May-2023 17-24-21.pdf | 1.43 MB | Adobe PDF | View/Open |
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