Ighere Dickson Arienkoko
National Centre for Genetic Resources and Biotechnology (NACGRAB), Moor Plantation, Ibadan, Nigeria
LiveDNA: 234.26683
Onabanjo Oluseyi Olusegun
Federal University of Agriculture, Abeokuta, Nigeria
Olayiwola Ibiyemi Olasunbo
Federal University of Agriculture, Abeokuta, Nigeria
Adegunwa Mojisola Olanike
Federal University of Agriculture, Abeokuta, Nigeria
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How to cite this article
Ighere Dickson Arienkoko, Onabanjo Oluseyi Olusegun, Olayiwola Ibiyemi Olasunbo and Adegunwa Mojisola Olanike, 2019. Chemical Evaluation of Biscuit Produced from Wheat, Yellow Maize and Beniseed Flour Blends. Journal of Applied Sciences, 19: 756-762.
DOI: 10.3923/jas.2019.756.762
URL: https://scialert.net/abstract/?doi=jas.2019.756.762
DOI: 10.3923/jas.2019.756.762
URL: https://scialert.net/abstract/?doi=jas.2019.756.762