P. N. Ngoda
Chuka University, P. O. Box 109-60400, Chuka; P. O. Box 484-60400, Chuka, Kenya
- 2 Papers
- 2017
- GJBB
- IJSN
Correlated papers (2)
2017
- Co-AuthorAuthor 3 of 3IJSNVol. 8(1) · pp. 1-7
Evaluation of sensory acceptability of bakery products prepared from blended wheat and pumpkin composite flour
J. W. Kiharason, D. K. Isutsa, P. N. Ngoda
- Co-AuthorAuthor 3 of 3GJBBVol. 6(1) · pp. 96-102
Nutritive value of bakery products from wheat and pumpkin composite flour
J. W. Kiharason, D. K. Isutsa, P. N. Ngoda