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    OPTIMISATION OF PROCESS VARIABLES FOR THE PRODUCTION OF COOKIES FROM WHEAT, FONIO, PIGEON PEA FLOUR BLENDS USING D–OPTIMAL DESIGN

    OPTIMISATION OF PROCESS VARIABLES FOR THE PRODUCTION OF COOKIES FROM WHEAT, FONIO, PIGEON PEA FLOUR BLENDS USING D–OPTIMAL DESIGN von Adeyanju, James Abiodun, Ogunlakin, Grace Oluwatoyin, Oloyede, Adewale Abiola, Amure, Esther Adeola


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    Production and Quality Assessment of Biscuit from Acha Flour Supplemented with Pigeon Pea

    Production and Quality Assessment of Biscuit from Acha Flour Supplemented with Pigeon Pea von Adeyanju, James Abiodun, Alabi, Olubunmi Dupe, Abioye, Adekanmi Olusegun, Oloyede, Abiola Adewale, Korede, Olayinka Idayat


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