[1]
Olanipekun, B., Ogunlakin, G. and Alagbe, R. 2014. SOME PROXIMATE, PHYSICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF BREAD PRODUCED FROM MIXES OF WHEAT, ACHA AND BAMBARA NUT FLOUR. LAUTECH Journal of Engineering and Technology. 8, 2 (Aug. 2014), 57-64.