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10.1080/23311932.2019.1677129
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Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
Alamu Emmanuel Oladeji
Ntawuruhunga Pheneas
Chileshe Prisca
Olaniyan Bukola
Mukuka Ivor
Maziya-Dixon Busie
Fatih Yildiz
Cogent
Cogent Food & Agriculture, 2019. doi:10.1080/23311932.2019.1677129
Fritters
sensory attributes
proximate composition
consumer preference
Journal
Cogent Food & Agriculture
© 2019 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license.
2331-1932
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2019-10-09
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Fritters; sensory attributes; proximate composition; consumer preference
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