Work

Proximate and Sensory Evaluation of Snack Bars Made from Water Yam and Oat Spiced with Cinnamon and Mustard Seed

Year: 2025

Type: article

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: C.G, Nwabude, Victor-Aduloju, A.T.

Institution: Nnamdi Azikiwe University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7061553577

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