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Citation to this article as recorded by
Ajanaku, K.O., F.A. Dawodu, C.O. Ajanaku and O.C. Nwinyi, 2011. Functional and nutritional properties of spent grain enhanced cookies. Am. J. Food Technol., 6: 763-771. CrossRefDirect Link |
Odo, M.O., P.A. Okorie, C.N. Egbedike and I.C. Alaka, 2021. Physico-chemical properties and the use of watermelon (Citrullus lanatus) Seed as a soup thickener. Pak. J. Nutr., 20: 64-69. CrossRefDirect Link |
Citation to this article as recorded by
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How to cite this article
S. C. Ubbor and E.N. T. Akobundu, 2009. Quality Characteristics of Cookies from Composite Flours of Watermelon Seed, Cassava and Wheat. Pakistan Journal of Nutrition, 8: 1097-1102.
DOI: 10.3923/pjn.2009.1097.1102
URL: https://scialert.net/abstract/?doi=pjn.2009.1097.1102
DOI: 10.3923/pjn.2009.1097.1102
URL: https://scialert.net/abstract/?doi=pjn.2009.1097.1102