[1]
Akinwotu, A.O. et al. 2025. Effects of Different Thermal Processing Methods and Enrichment on The Quality and Consumer Acceptability of Cassava Mash Based Extruded Snacks. Journal of Food Innovation, Nutrition, and Environmental Sciences. 2, 3 (Jun. 2025), 133–145. DOI:https://doi.org/10.70851/jfines.2025.2(3).133.145.