Effect of flour production methods on the yield, physicochemical properties of maize flour and rheological characteristics of a maize-based non-fermented food dumpling

Full Length Research Paper

Department of Food Science and Technology, Federal University of Technology, P. M. B. 704, Akure, Ondo State, Nigeria.
Email: [email protected]

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.

CrossRef Citations (0)

See more citations on Google Scholar

1

No citation found

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

Views: 0
Downloads: 0