E.F. Obojiofor
Department of Food Science and Technology, Modibbo Adama University, Yola, Adamawa, Nigeria
LiveDNA: 234.37084
J.B. Hussein
Department of Food Science and Technology, Modibbo Adama University, Yola, Adamawa, Nigeria
LiveDNA: 234.33249
S.A. Kareem
Department of Chemical Engineering, Modibbo Adama University, Yola, Adamawa, Nigeria
H. Habila
Department of Food Science and Technology, Modibbo Adama University, Yola, Adamawa, Nigeria
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How to cite this article
E.F. Obojiofor, J.B. Hussein, S.A. Kareem and H. Habila, 2022. Effects of Processing Conditions on the Proximate and Sensory Qualities of Groundnut Cake (Kulikuli). International Journal of Agricultural Research, 17: 192-200.
DOI: 10.3923/ijar.2022.192.200
URL: https://scialert.net/abstract/?doi=ijar.2022.192.200
DOI: 10.3923/ijar.2022.192.200
URL: https://scialert.net/abstract/?doi=ijar.2022.192.200