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Article Title
Quality Attributes and Consumer Acceptability of Chinchin Produced from Blends of Rice, Cowpea, and Sweet Potato Flours
Authored by
Odey Bessie Agwu
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
Eke Mike Ojotu
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, College of Food Technology and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.
Ape Saater
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria, Department of Chemistry, Benue State University, Makurdi, Nigeria and Federal Polytechnic Wannune Benue State, Nigeria.