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Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends.

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Title: Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends.
Authors: Oladotun, Oguntoyinbo1, Tolulope, Ojo1, Olumuyiwa, Babarinsa2 oababarinsa@mtu.edu.ng
Source: Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi. Dec2025, Vol. 39 Issue 3, p631-637. 7p.
Database: Academic Search Ultimate
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PubType: Academic Journal
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=190595106
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.15316/selcukjafsci.1593515
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      – Code: eng
        Text: English
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        PageCount: 7
        StartPage: 631
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      – TitleFull: Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends.
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            NameFull: Oladotun, Oguntoyinbo
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            NameFull: Tolulope, Ojo
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            – D: 01
              M: 12
              Text: Dec2025
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              Y: 2025
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              Value: 39
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            – TitleFull: Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi
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