Proximate Composition and Sensory Quality of Moringa-Fortified Kunnu Zaki Powder

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dc.contributor.authorAkintayo, O.A.,
dc.contributor.authorOkafor, H.O.,
dc.contributor.authorBalogun, M.A.,
dc.contributor.authorKarim, O.R.,
dc.contributor.authorKolawole, F.L.,
dc.contributor.authorKayode, R.M.O.,
dc.contributor.authorBolarinwa, I.,
dc.contributor.authorDauda, A,O.,
dc.contributor.authorAbiodun, O.A.,
dc.date.accessioned2023-05-17T10:09:00Z
dc.date.available2023-05-17T10:09:00Z
dc.date.issued2018-10-18
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/10334
dc.language.isoenen_US
dc.publisherPublished by Nigerian Institute of Food Science and Technology.en_US
dc.titleProximate Composition and Sensory Quality of Moringa-Fortified Kunnu Zaki Powderen_US
dc.typeArticleen_US

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