TOIBUDEEN ADESEGUN SANNI; OMOLOLA HUBEIDAH GBOLAGADE; EUNICE MORIYIKE OGUNBUSOLA; ARAOYE, K. T. . QUALITY ASSESSMENT OF COOKIES MADE FROM COMPOSITE FLOUR OF WHEAT, SORREL SEED PROTEIN ISOLATE AND YELLOW CASSAVA FLOURS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 6, p. 1073–1079, 2021. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/4495. Acesso em: 2 may. 2024.