Please use this identifier to cite or link to this item:
http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/15786Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | CHINMA, C.E | - |
| dc.contributor.author | ABU, J.O | - |
| dc.contributor.author | MATTI, A.W | - |
| dc.contributor.author | Shakirah Omotoke Azeez | - |
| dc.date.accessioned | 2022-12-21T20:23:48Z | - |
| dc.date.available | 2022-12-21T20:23:48Z | - |
| dc.date.issued | 2013-03 | - |
| dc.identifier.citation | Chinma C. E., Abu, J.O., Matti, A. W and Salami, S.O. (2013). Quality characteristics of stiff porridges prepared from acha and bambara nut starch blends. Nigerian Journal of Nutritional Sciences, 34 (1):17-22. | en_US |
| dc.identifier.issn | 0189-0913 | - |
| dc.identifier.uri | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/15786 | - |
| dc.description.abstract | xxx | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Nigerian Journal of Nutritional Sciences | en_US |
| dc.subject | Acha-bambara nut stiff porridge | en_US |
| dc.subject | chemical composition | en_US |
| dc.subject | Functional properties | en_US |
| dc.subject | pasting properties | en_US |
| dc.subject | sensory properties | en_US |
| dc.title | Quality characteristics of stiff porridges prepared from acha and bambara nut starch blends | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | Food Science & Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| NUTRITIONAL SCIENCE 2013.pdf | 1.69 MB | Adobe PDF | View/Open |
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