Chemical and sensory qualities of gari fortified with groundnut flour

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dc.contributor.authorArisa, N. U.
dc.contributor.authorOmosaiye, O. B.
dc.contributor.authorAdelekan, Aminat O.
dc.contributor.authorAlabi-Mac, Foy A.
dc.date.accessioned2026-11-09T15:14:30Z
dc.date.available2026-11-09T15:14:30Z
dc.date.issued2011-05
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/731
dc.language.isoen
dc.publisherInternational Research Journ
dc.relation.ispartofseriesAfrican Journal of Food Science and Technology ; . 2(5)
dc.subjectCassava
dc.subjectGari
dc.subjectGroundnut Fortification
dc.subjectSensory Qualities
dc.titleChemical and sensory qualities of gari fortified with groundnut flour
dc.typeArticle

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