Open AccessProximate, B-Carotene Composition and Sensory Evaluation of Chin-Chin produced from Wheat, Orange Fleshed Sweet Potato, Soy Bean Composite Flour.
Author(s) -
Adeyemi Kolawole David
Publication year - 2019
Publication title -
zenodo (cern european organization for nuclear research)
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.5281/zenodo.3575145
Subject(s) - chin , orange (colour) , food science , carotene , horticulture , chemistry , biology , anatomy
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