Proximate Composition, Sensory Properties and Microbial Quality of Chin-chin Developed from Wheat and African Walnut Flour Blends for Household Food Security
N. J. Deedam, M. A. China & H. I. Wachukwu · European Journal of Nutrition & Food Safety · 2020
Objective: The objective of this study was to investigate the proximate composition, sensory properties and microbial quality of chin-chin developed from wheat and African walnut flour blends as a means of achieving household food security. Methodology: African walnut was process...
Open access
Research Article
10.9734/ejnfs/2020/v12i830260