CHEMICAL CONIPOSITION AND SENSORY PROPERTIES OF BISCUIT FROM MALTED SORGHUM FLOUR AND SOY PROTEIN ISOLATE BLEND
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2025-07-12
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Dissertation submitted to the Department of Food Science and Technology, College of Food and Human Ecology, Federal University of Agriculture, Abeokuta, inpartial fulfillment of the requirements for the award of degree of Master of Science in Food
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