Items where Author is "Tanko, O. O."

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Tanko, O. O. and Hussaina, T. O. and Donaldben, N. S. (2023) Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour. Asian Food Science Journal, 22 (9). pp. 74-87. ISSN 2581-7752

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