Open Science Research Excellence
Aminat. O Adelekan and  Olawale T. Gbadebo,  Evaluation of Storage Stability and Quality Parameters in Biscuit Made from Blends of Wheat, Cassava (Manihot esculenta) and Carrot (Daucus carota) Flour.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology. May 2019, vol. 149(5). 157 - 166[viewed 18 August 2019]. Available from: