Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods
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27 lis 2023
O artykule
Data publikacji: 27 lis 2023
Zakres stron: 49 - 62
DOI: https://doi.org/10.2478/ausal-2023-0004
Słowa kluczowe
© 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