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The proximate composition, shelf life determination and sensory evaluation of biscuit produced from wheat and soy flour blends.

By: Obisesan, Yetunde DeborahPublication details: Iwo: Bowen University, 2016. Description: xii, 57p. illSubject(s): Food science and technology

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Students projects

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Current library	Collection	Call number	Status	Date due	Barcode
Main Special Coll.	Non Fiction	FST .O24x 2016 (Browse shelf(Opens below))	Not for loan		TH0002170

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