Open AccessQuality attributes of <em>abari</em> (maize pudding) produced from maize and bambara groundnut flour blends
Author(s) -
Johnson Akinwumi Adejuyitan,
B. E. 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) - directory , ceylon , publishing , library science , impact factor , sri lanka , index (typography) , political science , quality (philosophy) , social science , sociology , history , law , computer science , socioeconomics , world wide web , ancient history , philosophy , tanzania , epistemology , operating system