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FALOYE, Opeyemi Racheal

• Vol 25, No 1 (2026) - Articles
  ENHANCING QUALITY AND TEXTURAL ATTRIBUTES OF BEEF PATTIES USING BLENDS OF WHEAT AND TIGERNUT (CYPERUS ESCULENTUS) FLOUR: A SUSTAINABLE INGREDIENT APPROACH
  Abstract  PDF

Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.

Online ISSN: 2559 - 6381

Print ISSN: 2068 - 6609