Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour
Download Article
Download the full article as a PDF file.
Language: English
Page range: 261 - 270
Submitted on: Oct 18, 2022
Accepted on: Dec 10, 2022
Published on: Dec 30, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2022 Moruf Olanrewaju Oke, Jelili Babatunde Hussein, Ramlat Abiodun Ijale, Stanley Efosa Ojo, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.