Nutritional assessment of instant poundo flour from blends of yam and unripe plantain flour
By: J. A. Adejuyitan, B. E. Alabi and M. R. Awe
DOI: https://doi.org/10.4038/cjs.v54i1.8446 | Journal eISSN: 2513-230X
Language: English
Page range: 339 - 345
Published on: Feb 18, 2025
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2025 J. A. Adejuyitan, B. E. Alabi, M. R. Awe, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.