Open AccessQuality attributes of <em>abari</em> (maize pudding) produced from maize and bambara groundnut flour blends
Author(s) -
Johnson Akinwumi Adejuyitan,
Bortiorkor Alabi,
S. B. Salaam
Publication year - 2022
Publication title -
ceylon journal of science
Language(s) - English
Resource type - Journals
eISSN - 2513-230X
pISSN - 2513-2814
DOI - 10.4038/cjs.v51i3.8034
Subject(s) - agronomy , biology , food science
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