Microbial evaluation of hydrocolloids from flesh and peel of tuber crops flour and sensory attributes of ice cream produced from it
Crossref DOI link: https://doi.org/10.58175/gjrst.2022.1.1.0014
Published Online: 2022-09-30
Update policy: https://doi.org/10.58175/gsp.ourcrossmarkpolicy
A.N., Ohuoba
G.I., Onwuka
E.A., Alum
N. L., Nwanagba
