Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends
- 1 January 2020
- journal article
- Published by Conscientia Beam in Journal of Food Technology Research
- Vol. 7 (2), 136-143
- https://doi.org/10.18488/journal.58.2020.72.136.143