Olanipekun BF, Ogunlakin GO, Alagbe R. SOME PROXIMATE, PHYSICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF BREAD PRODUCED FROM MIXES OF WHEAT, ACHA AND BAMBARA NUT FLOUR. laujet [Internet]. 2014Aug.2 [cited 2025Apr.2];8(2):57-64. Available from: https://laujet.com/index.php/laujet/article/view/129