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Article Title
Physical, Textural, Sensory and Shelf-life Evaluation of Bread Analogues Produced from Cardaba Banana Flour Blends
Authored by
Alo Olorunfemi Adetokunbo
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria Development Centre, Ile-Ife, Osun State, Nigeria and National Biotechnology Research Development Agency, (Bio-resources Development Centre, Oka-Akoko) Abuja, Nigeria.
Malomo Adekunbi Adetola
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria Development Centre, Ile-Ife, Osun State, Nigeria.
Adeniran Hezekiah Adekanmi
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria Development Centre, Ile-Ife, Osun State, Nigeria.
Alakija Oluwabukunmi
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria Development Centre, Ile-Ife, Osun State, Nigeria.
Babatunde Peter Femi
National Biotechnology Research Development Agency, (Bio-resources Development Centre, Oka-Akoko) Abuja, Nigeria.