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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/28135
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dc.contributor.authorOhuoba, E.U., Okonkwo, T.M., Femi, Fortune Abidemi, Zubair, A.B.-
dc.date.accessioned2024-05-08T07:20:33Z-
dc.date.available2024-05-08T07:20:33Z-
dc.date.issued2021-10-16-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/28135-
dc.description.sponsorshipAuthorsen_US
dc.language.isoenen_US
dc.publisherNigerian Institute of Food Science and Technologyen_US
dc.subjectFunctional Properties, Moringa, Solid-State Fermented Sesame Seeds, African Yam Beanen_US
dc.titleFunctional Properties of Flour Samples Produced from Blends of Solid-State Fermented Sesame Seeds, African Yam Bean and Moringa Leaf Powder for Snack Productionen_US
dc.typeArticleen_US
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