Chemical Composition, Functional and Sensory Properties of Cookies Produced from a Blend of Oat (Avena sativa), Tigernut (Cyperus esculentus L.) and Defatted Soybean (Glycine max) Flours
Permanent link to this article: https://journal.nutritionnigeria.org/journal/chemical-composition-functional-and-sensory-properties-of-cookies-produced-from-a-blend-of-oat-avena-sativa-tigernut-cyperus-esculentus-l-and-defatted-soybean-glycine-max-flours/