E.F. Obojiofor
Department of Food Science and Technology, Modibbo Adama University, Yola, Adamawa, Nigeria
J.B. Hussein
Department of Food Science and Technology, Modibbo Adama University, Yola, Adamawa, Nigeria
LiveDNA: 234.33249
S.A. Kareem
Department of Chemical Engineering, Modibbo Adama University, Yola, Adamawa, Nigeria
M.O. Oke
Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo, Nigeria
LiveDNA: 234.37342
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How to cite this article
E.F. Obojiofor, J.B. Hussein, S.A. Kareem and M.O. Oke, 2022. Texture Profile of Groundnut Cake (Kulikuli) Produced from Three Varieties of Groundnut (Arachis hypogaea L.). Journal of Applied Sciences, 22: 304-313.
DOI: 10.3923/jas.2022.304.313
URL: https://scialert.net/abstract/?doi=jas.2022.304.313
DOI: 10.3923/jas.2022.304.313
URL: https://scialert.net/abstract/?doi=jas.2022.304.313