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Article Title
Phytochemical Composition, Antioxidant Activity and Microbial Quality of Chinchin Produced from Flour Blends of Wheat, Defatted Peanut and Orange Peel
Authored by
Ndi Betrand Bongjo
Centre for Food Technology and Research (CEFTER), Benue State University, Nigeria.
Mercy Nneoma Ezindu-Odoemelam
Centre for Food Technology and Research (CEFTER), Benue State University, Nigeria and National Institute for Nigerian Languages (NINLAN), Aba, Abia State, Nigeria.
Ayong Mary Assumpta Fulai
Centre for Food Technology and Research (CEFTER), Benue State University, Nigeria and Department of Chemistry, Benue State University, Nigeria.
Chi Ngunjoh Emmanuel
Centre for Food Technology and Research (CEFTER), Benue State University, Nigeria and Department of Chemistry, Benue State University, Nigeria.