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SENSORY AND MICROBIOLOGICAL QUALITIES OF COOKIES PRODUCED WITH BLENDS OF FLOUR FROM CASSAVA AND BAMBARA NUT.

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Title: SENSORY AND MICROBIOLOGICAL QUALITIES OF COOKIES PRODUCED WITH BLENDS OF FLOUR FROM CASSAVA AND BAMBARA NUT.
Authors: Adegboyega, AKANNI Abubakar1 abuakanni@gmail.com, Oladimeji, SANNI Lateef1, Omolola, ALIMI Janet2, Praise, ALIMI John1, Funmilayo, OKUNLADE Adijat1, Oyiza, JIMOH Medinat1
Source: Food & Environment Safety. 2026, Vol. 25 Issue 1, p13-21. 9p.
Database: Academic Search Ultimate
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  Data: SENSORY AND MICROBIOLOGICAL QUALITIES OF COOKIES PRODUCED WITH BLENDS OF FLOUR FROM CASSAVA AND BAMBARA NUT.
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  Data: <searchLink fieldCode="JN" term="%22Food+%26+Environment+Safety%22">Food & Environment Safety</searchLink>. 2026, Vol. 25 Issue 1, p13-21. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=192829440
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        Value: 10.4316/fens.2026.02
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      – Code: eng
        Text: English
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      – TitleFull: SENSORY AND MICROBIOLOGICAL QUALITIES OF COOKIES PRODUCED WITH BLENDS OF FLOUR FROM CASSAVA AND BAMBARA NUT.
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              Text: 2026
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              Y: 2026
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