Bolade, M.K., Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, Nigeria
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Vol 3, No 1 (2016) - Original Articles
Evaluation of the proximate and functional properties of Aadun, Kokoro and Kango made from mixture of three different ratios of maize, alligator pepper and kidney beans
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ISSN: 2383-238X