Please use this identifier to cite or link to this item:
http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/28135Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ohuoba, E.U., Okonkwo, T.M., Femi, Fortune Abidemi, Zubair, A.B. | - |
| dc.date.accessioned | 2024-05-08T07:20:33Z | - |
| dc.date.available | 2024-05-08T07:20:33Z | - |
| dc.date.issued | 2021-10-16 | - |
| dc.identifier.uri | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/28135 | - |
| dc.description.sponsorship | Authors | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Nigerian Institute of Food Science and Technology | en_US |
| dc.subject | Functional Properties, Moringa, Solid-State Fermented Sesame Seeds, African Yam Bean | en_US |
| dc.title | Functional Properties of Flour Samples Produced from Blends of Solid-State Fermented Sesame Seeds, African Yam Bean and Moringa Leaf Powder for Snack Production | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | Food Science & Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Ohuoba et Al 2021.pdf | Conference Paper | 1.43 MB | Adobe PDF | View/Open |
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