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Article Title
Chemical and Physicochemical Characteristics of Cakes Made from Blends of Fermented Sorghum Flour, Pigeon Pea Flour, and Wheat Flour
Authored by
Ernest Eguono Emojorho
Department of Food Science and Technology, Southern Delta University, Ozoro, Nigeria.
Chioma Cecilia Aniemena
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Okoronkwo Ngozi Chioma
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Charles Chukwudi Ogboli
Department of Enviromental Systems Engineering, University of Regina, Regina, Canada.
Peter Okechukwu Nwodom
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
Promise Chizoba Ibekwe
Department of Food Science and Technology, Southern Delta University, Ozoro, Nigeria.