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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/18759
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dc.contributor.authorHussaini, M-
dc.contributor.authorOlorunsogo, Samuel-
dc.date.accessioned2023-05-09T03:34:56Z-
dc.date.available2023-05-09T03:34:56Z-
dc.date.issued2016-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/18759-
dc.language.isoenen_US
dc.publisherProceedings of the 37th National Conference and Annual General Meeting of The Nigerian Institution of Agricultural Engineers (A Division of Nigerian Society of Engineers)en_US
dc.subjectrheologicalen_US
dc.subjectmodificationen_US
dc.subjectdonkwaen_US
dc.subjectfoodgelsen_US
dc.titleRheological Modification of Donkwa (Ground Cake Snacks) Using Food Gel.en_US
dc.typeArticleen_US
Appears in Collections:Agric. and Bioresources Engineering

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