EFFECT OF PARTIAL SUBTITUTION OF WHEAT FLOUR WITH CORN BRAN IN BATTER FORMULATION ON SOME QUALITY ATTRIBUTES OF CHICKEN NUGGETS

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dc.contributor.authorAKANDE, Muibat Abisola
dc.date.accessioned2026-09-23T12:52:13Z
dc.date.available2026-09-23T12:52:13Z
dc.date.issued2023-11-20
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 Degree of Master of Science in Food Processing and Storage Technology.
dc.description.sponsorshipAKANDE, Muibat Abisola
dc.identifier.urihttps://ir.funaab.edu.ng/handle/123456789/772
dc.language.isoen
dc.titleEFFECT OF PARTIAL SUBTITUTION OF WHEAT FLOUR WITH CORN BRAN IN BATTER FORMULATION ON SOME QUALITY ATTRIBUTES OF CHICKEN NUGGETS
dc.typeOther

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