Toibudeen Adesegun Sanni, Omolola Hubeidah Gbolagade, Eunice Moriyike Ogunbusola, Araoye KT. QUALITY ASSESSMENT OF COOKIES MADE FROM COMPOSITE FLOUR OF WHEAT, SORREL SEED PROTEIN ISOLATE AND YELLOW CASSAVA FLOURS. J microb biotech food sci [Internet]. 2021 Mar. 11 [cited 2024 May 2];9(6):1073-9. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/4495