Items where Author is "., Ndi, B.B"

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Article

., Nwadili, V. U and ., Ahemen, S. A. and ., Yusufu, M. I. and ., Yande, J. T. and ., Ndi, B.B and ., Yepshak, N (2024) Assessment of Proximate and Sensory Properties of Gari and Fufu Flour from Cassava Roots Stored for 14 Days. Asian Journal of Food Research and Nutrition, 3 (3). pp. 544-553.

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