Article · Journal · 2019

Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties

Journal of Food Science and Technology

Citations: 5from other works
Field-weighted impact: 0.401.00 is the world average for its field and year
Among its field: 66th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

B.M. FasogbonFirst authorCorresponding
as printed: Beatrice M. Fasogbon
K.A. TaiwoSenior author
- Obafemi Awolowo University (NG)
as printed: Kehinde A. Taiwo