EFFECT OF SUBSTITUTION LEVELS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CAKE AND CHIN-CHIN MADE FROM WHEAT/ COCOYAM FLOUR BLENDS. IJFANS [Internet]. 2016 Jan. 1 [cited 2026 Aug. 13];5(4):41-9. Available from: https://www.ijfans.org/index.php/Journal/article/view/435