Olanipekun B, Ogunlakin G, Alagbe R. SOME PROXIMATE, PHYSICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF BREAD PRODUCED FROM MIXES OF WHEAT, ACHA AND BAMBARA NUT FLOUR. laujet [Internet]. 2Aug.2014 [cited 3May2024];8(2):57-4. Available from: https://laujet.com/index.php/laujet/article/view/129