1.
Igbabul BD, Ishaleku D, Tersoo-Abiem EM. Physicochemical and Sensory Properties of Cookies Produced from Wheat and Tigernut (Cyperus esculentus) Flour Blends. EJAS [Internet]. 2024Dec.25 [cited 2026Jan.30];12(06):860-9. Available from: https://journals.scholarpublishing.org/index.php/AIVP/article/view/19725