Evaluating Quality Attributes of Cookies Produced from Oat and Wheat Flour Blends
DOI: https://doi.org/10.4038/cjs.v53i4.8306 | Journal eISSN: 2513-230X
Language: English
Page range: 609 - 617
Published on: Nov 7, 2024
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2024 Adegbola O. Dauda, Adesewa O. Babatunde, Taofiqat D. Maiyaki-Ibrahim, Aminat Y. Jimoh, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.