Open AccessPhysiochemical Properties of Potato Garri Supplemented with Soy Flour
Author(s) -
Ogori Akama Friday,
Julius Amove,
J. A. Adoba
Publication year - 2019
Publication title -
american journal of food technology
Language(s) - English
Resource type - Journals
eISSN - 1557-458X
pISSN - 1557-4571
DOI - 10.3923/ajft.2020.22.27
Subject(s) - food science , soy flour , chemistry , business
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