Determination of the Glycemic Indices and Sensory Properties of Snack Bars Produced from the Blends of Acha, Breadfruit and Cocoa Powder Post author:foodjournal Post published:June 6, 2025 Post category:Original Research Article Post comments:0 Comments Authors: Iwuagwu, C.F, , Olawuni, I.A, , Uzoukwu, A.E, , Ofoedum, A.F, , , , , DOI: https://doi.org/10.51470/FAB.2025.6.1.38 [ HTML Full Text ] [ Abstract ] [ PDF ] [ XML ] Views Count: 59 PDF Downloads: 7
