Corresponding Author’s Institution: Department of Food Science and Technology, Federal University of Technology, P.M.B. 65 Minna, Niger State Nigeria
Corresponding Author’s email: b.zubair@futminna.edu.ng; bashirzubair5@gmail.com
Proximate, Mineral and Sensory Evaluation of Cake Baked from Wheat and Sesame Seed Flour Blends
Permanent link to this article: https://journal.nutritionnigeria.org/journal/proximate-mineral-and-sensory-evaluation-of-cake-baked-from-wheat-and-sesame-seed-flour-blends/