EFFECT OF SUBSTITUTION LEVELS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CAKE AND CHIN-CHIN MADE FROM WHEAT/ COCOYAM FLOUR BLENDS. International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 4, p. 41–49, 2016. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/435. Acesso em: 12 aug. 2026.