Quality attributes of abari (maize pudding) produced from maize and bambara groundnut flour blends
By: J. A. Adejuyitan, B. E. Alabi and S. B. Salaam
DOI: https://doi.org/10.4038/cjs.v51i3.8034 | Journal eISSN: 2513-230X
Language: English
Page range: 269 - 276
Published on: Sep 21, 2022
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2022 J. A. Adejuyitan, B. E. Alabi, S. B. Salaam, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.