A.F. Ogori
Department of Home Science, Faculty of Agriculture, Federal University Gashua, Gashua, Yobe State, Nigeria
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J. Amove
Department of Home Science, Faculty of Agriculture, Federal University Gashua, Gashua, Yobe State, Nigeria
J.A. Adoba
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria
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How to cite this article
A.F. Ogori, J. Amove and J.A. Adoba, 2020. Physiochemical Properties of Potato Garri Supplemented with Soy Flour. American Journal of Food Technology, 15: 22-27.
DOI: 10.3923/ajft.2020.22.27
URL: https://scialert.net/abstract/?doi=ajft.2020.22.27
DOI: 10.3923/ajft.2020.22.27
URL: https://scialert.net/abstract/?doi=ajft.2020.22.27