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

AYINDE, ABIMBOLA NIKE2026-09-282026-09-282023-10-20https://ir.funaab.edu.ng/handle/123456789/781A 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.enCHARACTERISTICS OF COOKED CHICKEN SAUSAGE FROM FUNAAB ALPHA USING HIGH QUALITY CASSAVA FLOUR AND CORN BRAN AS FAT REPLACEROther