EFFECT OF SUBSTITUTION LEVELS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CAKE AND CHIN-CHIN MADE FROM WHEAT/ COCOYAM FLOUR BLENDS

Authors

  • Akusu O M1 Author
  • Kiin-Kabari D B1 Author
  • Ebere C O1 Author

Published

2016-01-01

Issue

Vol. 5 No. 4 (2016)

Section

Articles

How to Cite

EFFECT OF SUBSTITUTION LEVELS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CAKE AND CHIN-CHIN MADE FROM WHEAT/ COCOYAM FLOUR BLENDS. (2016). International Journal of Food and Nutritional Sciences, 5(4), 41-49. https://www.ijfans.org/index.php/Journal/article/view/435