Quality evaluation of flour and biscuits produced from wheat and African Yam Bean Tempeh Flours
Crossref DOI link: https://doi.org/10.30574/gscbps.2021.17.1.0303
Published Online: 2021-10-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Susana Ekere Ukpong,
Henry Obiyo Njoku,
Francis Sopuruchukwu Ire,
