Nutritional assessment of instant poundo flour from blends of yam and unripe plantain flour

doi:10.4038/cjs.v54i1.8446

Nutritional assessment of instant poundo flour from blends of yam and unripe plantain flour

Ceylon Journal of Science · 2025

https://doi.org/10.4038/cjs.v54i1.8446

Read at the publisher Citation tracking 🔒

This index records bibliographic metadata and links to the publisher's own page. It does not host or link directly to full text. Citations recorded: 2.