{"title":"Physico-Chemical and Sensory Analysis of Instant Fufu Powder from Orange-Fleshed Sweet Potato and Cassava Starch Composite Extrudate Blends","authors":"","doi":"10.14738/dafs.114.15032","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":448328,"journal":{"name":"Transactions on Networks and Communications","volume":"22 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Transactions on Networks and Communications","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14738/dafs.114.15032","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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