AGRIS - International System for Agricultural Science and Technology

Proximate Composition and Consumers’ Subjective Knowledge of Deep Fat Fried Chin-Chin and Functional Properties of the Wheat-Cassava Composite Flour Used

2022

Innocent Nwazulu Okwunodulu | Judith Ucheoma Iloka | Geraldine Kasie Okakpu | John Chidiebere Okakpu

AGROVOC Keywords

Bibliographic information
Turkish Journal of Agriculture: Food Science and Technology
Volume 10 Issue 2 Pagination 228 - 234 ISSN 2148-127X
Publisher
Hasan Eleroğlu
Other Subjects
Cassava flour.; Deep fat frying; Composite flour; Chin-chin
Language
English

2024-12-11
2025-06-17
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