QUALITY ASSESSMENT OF COOKIES MADE FROM COMPOSITE FLOUR OF WHEAT, SORREL SEED PROTEIN ISOLATE AND YELLOW CASSAVA FLOURS

Toibudeen Adesegun Sanni
2020 Journal of Microbiology, Biotechnology and Food Sciences  
doi:10.15414/jmbfs.2020.9.6.1073-1079 fatcat:ekxn4rl2nfdwdigb6kduzycrnm