Article · Revue · 2022

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

Moruf Olanrewaju Oke, Jelili Babatunde Hussein, Ramlat Abiodun Ijale, Stanley Efosa Ojo

Acta Universitatis Cibiniensis. Series E: Food Technology

• Accès ouvert · Diamant

Le lire10.2478/aucft-2022-0021