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Article Title
Phytochemicals, Antioxidant, Physico-Chemical and Sensory Properties of Yam-Based Cookies Produced from Flours of Five Yam Varieties
Authored by
Dorcas Nguemo Kundam
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, University of Mkar, Mkar, Gboko, Nigeria.
Julius K. Ikya
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, Joseph Sarwuan Tarka University of Agriculture, Makurdi, Nigeria.
Joseph S. Alakali
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
DOI or Article Link
https://doi.org/10.9734/afsj/2024/v23i8732