Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends
- DOI
- 10.56557/jafsat/2024/v11i38796
- Published
- 2024-07-30
- Container
- Journal of Advances in Food Science & Technology
- Publisher
- IK Press
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.56557/jafsat/2024/v11i38796,
title = {Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends},
author = {Sogo James Olatunde and Abisola Aisha Adebowale and Tolulope Stella Ajiboye},
year = {2024},
journal = {Journal of Advances in Food Science \& Technology},
doi = {10.56557/jafsat/2024/v11i38796},
url = {https://doi.org/10.56557/jafsat/2024/v11i38796}
}RIS
TY - JOUR TI - Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends AU - Sogo James Olatunde AU - Abisola Aisha Adebowale AU - Tolulope Stella Ajiboye PY - 2024 JO - Journal of Advances in Food Science & Technology DO - 10.56557/jafsat/2024/v11i38796 UR - https://doi.org/10.56557/jafsat/2024/v11i38796 ER -
APA
Olatunde, S. J., Adebowale, A. A., & Ajiboye, T. S. (2024). Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends. Journal of Advances in Food Science & Technology. https://doi.org/10.56557/jafsat/2024/v11i38796
Source records
- crossref · retrieved 2026-09-26T01:56:18.705Z