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Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour

  • Kazeem Adeoye B
  • John Oladejo C
  • David Adeniran A
  • et al.
American Journal of Chemical Engineering (2020) 8(3) 70
DOI: 10.11648/j.ajche.20200803.13
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Abstract

… There is a possibility of producing acceptable snacks (kokoro) with better nutritional content and sensory quality from maize flour by fortifying with Bambara groundnut. …

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APA

Kazeem Adeoye, B., John Oladejo, C., David Adeniran, A., & Titilola Opawuyi, H. (2020). Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour. American Journal of Chemical Engineering, 8(3), 70. https://doi.org/10.11648/j.ajche.20200803.13

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