Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours
2022Applied Food ResearchJournalOpen access
10.1016/j.afres.2022.100104Full text2 citations
2022Applied Food ResearchJournalOpen access
10.1016/j.afres.2022.100104Full text2 citations
6 authors across 3 institutions in 1 country.
Assignment is probabilistic — a work belongs to several fields in proportions.
Several sources describing one work is the point — it means the record rests on more than one authority.
2022 · Applied Food Research · 2 citations
https://openalex.org/W4224301847