Article · Journal · 2022

Quality evaluation of egg-free cake from soft tofu

Journal of Food Science and Technology

Citations: 2from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 6th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

Adaora NwosuFirst author
- University of Nigeria (NG)
as printed: A. N. Nwosu
Chinenye AzukaCorresponding
- University of Nigeria (NG)
as printed: C. E. Azuka
C. U. Onyia-AkaaSenior author
- University of Nigeria (NG)