Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour
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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
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© 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.