Quality Attributes of Snack made from Maize Substituted with Groundnut
By: A. O. Dauda, R. M. O. Kayode and K. O. Salami
DOI: https://doi.org/10.4038/cjs.v49i1.7702 | Journal eISSN: 2513-230X
Language: English
Page range: 21 - 27
Published on: Mar 25, 2020
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2020 A. O. Dauda, R. M. O. Kayode, K. O. Salami, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.