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Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger

JOURNAL ARTICLE published 24 November 2022 in European Journal of Agriculture and Food Sciences

Authors: Ohwesiri Monday Akusu | Gabriel Orji Wordu | Christian Chumuma Sydney Orlu | Bariwere Samuel Chibor