Open Science Research Excellence
Adelekan, A. "Evaluation of Storage Stability and Quality Parameters in Biscuit Made from Blends of Wheat, Cassava (Manihot esculenta) and Carrot (Daucus carota) Flour". World Academy of Science, Engineering and Technology, Open Science Index 149, International Journal of Nutrition and Food Engineering, (2019), 13(5), 157 - 166.