Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) 
flour blends

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Adedola S. Adeboye
Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
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Adefunke Bamgbose
Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
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Oluwafemi A. Adebo
Department of Biotechnology and Food Technology, University of Johannesburg, South Africa.
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Damaris C. Okafor
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
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Tajudeen B. Azeez
Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Adedola S. Adeboye
Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.

Adefunke Bamgbose
Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.

Oluwafemi A. Adebo
Department of Biotechnology and Food Technology, University of Johannesburg, South Africa.

Damaris C. Okafor
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.

Tajudeen B. Azeez
Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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