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Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends · Peerford

Article · Journal · 2024

Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends

Chioma Cecilia Aniemena, Ernest Eguono Emojorho, N. L. Onuoha, Ngozi C. Okoronkwo, C. C. Nwagbo, Ifeoma Ogomegbunam Ugwu

Asian Journal of Advanced Research and Reports

Open access · Diamond

Read it 10.9734/ajarr/2024/v18i7692

Citations: 1from other works
Field-weighted impact: 0.211.00 is the world average for its field and year
Among its field: 47th percentileby citations, against works of its field and year
Authors: 6from 5 institutions

Authors

6 authors across 5 institutions in 1 country

Chioma Cecilia AniemenaFirst author
- University of Nigeria (NG)
Ernest Eguono Emojorho
- Delta State Polytechnic Ogwashi-Uku (NG)
- Southern Delta University, Ozoro (NG)
- Delta State University (NG)
N. L. Onuoha
- Federal College of Education, Kano (NG)
- Federal College of Education (Technical) Asaba (NG)
as printed: Love Nchekwube Onuoha
Ngozi C. Okoronkwo
- University of Nigeria (NG)
as printed: Chioma Ngozi Okoronkwo

Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus (NG)
Chukwuemeka Odumegwu Ojukwu University (NG)

as printed: Comfort Chinenye Nwagbo

Ifeoma Ogomegbunam UgwuSenior author

University of Nigeria (NG)

Development goals

2Zero hunger

Country

Nigeria

Fields

A work can sit in several, each with a score

Food composition and propertiesTopic
Food Industry and Aquatic BiologyTopic