CHEMICAL CONIPOSITION AND SENSORY PROPERTIES OF BISCUIT FROM MALTED SORGHUM FLOUR AND SOY PROTEIN ISOLATE BLEND

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dc.contributor.authorMASANWO, MONDAY ABEL
dc.date.accessioned2026-02-10T11:40:42Z
dc.date.available2026-02-10T11:40:42Z
dc.date.issued2025-07-12
dc.descriptionDissertation 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 Quality Control and Assurance
dc.description.sponsorshipMASANWO, MONDAY ABEL
dc.identifier.urihttps://ir.funaab.edu.ng/handle/123456789/623
dc.language.isoen
dc.titleCHEMICAL CONIPOSITION AND SENSORY PROPERTIES OF BISCUIT FROM MALTED SORGHUM FLOUR AND SOY PROTEIN ISOLATE BLEND
dc.typeThesis

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