CHARACTERISTICS OF COOKED CHICKEN SAUSAGE FROM FUNAAB ALPHA USING HIGH QUALITY CASSAVA FLOUR AND CORN BRAN AS FAT REPLACER

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dc.contributor.authorAYINDE, ABIMBOLA NIKE
dc.date.accessioned2026-09-28T07:43:59Z
dc.date.available2026-09-28T07:43:59Z
dc.date.issued2023-10-20
dc.descriptionA dissertation submitted to the Department of Food Science and Technology, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta in partial fulfilment of the requirements for the award of Master of Science in Food Processing and Storage Technology.
dc.description.sponsorshipAYINDE, ABIMBOLA NIKE
dc.identifier.urihttps://ir.funaab.edu.ng/handle/123456789/781
dc.language.isoen
dc.titleCHARACTERISTICS OF COOKED CHICKEN SAUSAGE FROM FUNAAB ALPHA USING HIGH QUALITY CASSAVA FLOUR AND CORN BRAN AS FAT REPLACER
dc.typeOther

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