Statistics for Nutritional and Sensory Evaluation of Instant Extruded Snack Developed from Blends of Malted (Yellow Maize and White Sorghum), Soybeans, Sweet Potato and Brisket Bones
Total visits
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| Nutritional and Sensory Evaluation of Instant Extruded Snack Developed from Blends of Malted (Yellow Maize and White Sorghum), Soybeans, Sweet Potato and Brisket Bones | 12 |
Total visits per month
| views | |
|---|---|
| January 2026 | 3 |
| February 2026 | 0 |
| March 2026 | 1 |
| April 2026 | 0 |
| May 2026 | 0 |
| June 2026 | 0 |
| July 2026 | 1 |
File Visits
| views | |
|---|---|
| OWOLABI Samuel Olusina Msc Thesis.pdf | 60 |