Similar Items: Sorghum-soya biscuits: effect of repeated exposure on consumers’ acceptability
- Resting of sorghum-soya biscuit dough: effect on dough and biscuit physicochemical properties and consumer acceptability of the baked biscuits
- Nutritional and functional quality of South African dry-based soya protein foods
- Effect of dietary biscuit waste on performance and carcass characteristics of broilers
- INFLUENCE OF STARTER NITROGEN APPLICATION ON YIELDS OF TWO SOYA BEAN VARIETIES GROWN ON FERRIC LUVISOL IN OYO STATE, NIGERIA
- Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour
- Self acceptance of students repeating classes in Ibadan metropolis: relationship with parents’ sense- of- competence, locus of control and quality of parents-child-relationship