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Journal Article
Dr. Heka Kamau

Submitted by: Dr. Heka Kamau, School of Agriculture and Biotechnology

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Sensory Characteristics are More Pronounced in Baked Cookies than in Thin Porridges Made from Flours Obtained from Cassava Tubers Developed via Gamma Irradiation.

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Journal Article
Reference

Chebitok, V., Ayua, E., Kinyua, M., and Kamau, H. (2025). Sensory Characteristics are More Pronounced in Baked Cookies than in Thin Porridges Made from Flours Obtained from Cassava Tubers Developed via Gamma Irradiation. Open Access Library Journal, 12, 1-20. 

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