Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods
, , , et
27 nov. 2023
À propos de cet article
Publié en ligne: 27 nov. 2023
Pages: 49 - 62
DOI: https://doi.org/10.2478/ausal-2023-0004
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© 2023 E. K. Oke et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Oke, E. K.
Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
Hammod, B. A.
Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
Adeola, A. A.
Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
Ojo, O. A.
Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
Omoniyi, S.A.
Department of Home Science and Management, Federal UniversityGashua, Nigeria