IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

EFFECT OF SUBSTITUTION LEVELS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CAKE AND CHIN-CHIN MADE FROM WHEAT/ COCOYAM FLOUR BLENDS

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Akusu O M1 , Kiin-Kabari D B1 and Ebere C O1

Abstract

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