Discussion on: Quality Evaluation of Composite Flour and Bread Made from Wheat and Orange-fleshed Sweet Potato Supplemented with Cricket Powder

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Article Title

Quality Evaluation of Composite Flour and Bread Made from Wheat and Orange-fleshed Sweet Potato Supplemented with Cricket Powder

Authored by

Msendoo Maureen Paku
Centre for Food Technology and Research, Benue State University, Makurdi, Benue State, Nigeria.

Mike Ojotu Eke
Centre for Food Technology and Research, Benue State University, Makurdi, Benue State, Nigeria and Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2373, Makurdi, Nigeria.

Michael Aondona Iorhemba
Department of Chemistry, College of Physical Sciences, Federal University of Agriculture, P.M.B. 2373, Makurdi, Nigeria.

DOI or Article Link

https://doi.org/10.9734/afsj/2025/v24i3775

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