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    Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours

    Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours by Pius Ifeanyi Okolie, Coker Muibat Temitope, Emilymary Chima Okolie, Emmanuel Kehinde Oke, Kudirat Aina Agboola, Solomon Olutayo Abayomi

    Published 2022-06-01
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