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: 2022-12-30
Update policy: https://doi.org/10.58175/gsp.ourcrossmarkpolicy
A.N. Ohuoba,
G.I. Onwuka,
E.A. Alum,
N. L. Nwanagba,
