Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends
Crossref DOI link: https://doi.org/10.18488/journal.58.2020.72.136.143
Published Online: 2020
Published Print: 2020
Update policy: https://doi.org/10.18488/crossmarkpolicypage.1001
N.J.T, Emelike
A.E, Ujong
S.C, Achinewhu