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← Back to PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.
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Topic
PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.
Type
Project
Reference No.
FTE0182
Amount
₦ 5,000 $(29)
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