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2018•Annals. Food Science and TechnologyRequires access

Functional and sensory qualities of cookies and chinchin produced from wheat-date fruit flour blends.

Adekunle Ayodeji Folorunso, A. O. Sabitu, Saheed Adewale Omoniyi

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Key concepts: Food science, Wheat flour, Sensory system, Chemistry, Biology, Neuroscience

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Functional and sensory qualities of cookies and chinchin produced from wheat-date fruit flour blends. — Research Paper | ScholarLens