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A.F. Ogori, J. Amove and J.A. Adoba, 2020. Physiochemical Properties of Potato Garri Supplemented with Soy Flour. American Journal of Food Technology, 15: 22-27.
DOI: 10.3923/ajft.2020.22.27
URL: https://scialert.net/abstract/?doi=ajft.2020.22.27
DOI: 10.3923/ajft.2020.22.27
URL: https://scialert.net/abstract/?doi=ajft.2020.22.27