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Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour

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Bibliographic Details
Published in:Journal of Family and Society Research
Format: Online Article RSS Article
Published: 2026
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container_title Journal of Family and Society Research
description
discipline_display African Open Access — Social Sciences
discipline_facet African Open Access — Social Sciences
format Online Article
RSS Article
genre Journal Article
id rss_article:88093
institution FRELIP
journal_source_facet Journal of Family and Society Research
publishDate 2026
publishDateSort 2026
record_format rss_article
spellingShingle Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour
African Open Access — Social Sciences
General
African Open Access — Social Sciences
sub_discipline_display General
sub_discipline_facet General
subject_display African Open Access — Social Sciences
General
African Open Access — Social Sciences
African Open Access — Social Sciences
General
African Open Access — Social Sciences
subject_facet African Open Access — Social Sciences
General
African Open Access — Social Sciences
title Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour
title_auth Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour
title_full Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour
title_fullStr Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour
title_full_unstemmed Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour
title_short Chemical Composition of Cassava Starch Flour and Sensory Evaluation of Soup Made with the Flour
title_sort chemical composition of cassava starch flour and sensory evaluation of soup made with the flour
topic African Open Access — Social Sciences
General
African Open Access — Social Sciences
url https://jfsr.afass.org.ng/index.php/JFSR/article/view/142