Work

Quality Evaluation of Cakes from Wheat, Acha, and Coconut Residue Flour Blends

Year: 2026

Type: article

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

Authors: Adenike, Balogun, Jessica, Nguetar, Chibuzor, Nwankwo

Institution: Joseph Sarwuan Tarka University Makurdi

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7124671497

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