AKINWOTU, A, Obafemi; TAIWO, A, Kehinde; IKUJENLOLA, A, Victor. 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, [S. l.], v. 2, n. 3, p. 133–145, 2025. DOI: 10.70851/jfines.2025.2(3).133.145. Disponível em: https://jfines.org/index.php/jfines/article/view/49. Acesso em: 8 apr. 2026.