Okwunodulu, I.N., Iloka, J.U., Okakpu, G.K. and Okakpu, J.C. 2022. Proximate Composition and Consumers‘ Subjective Knowledge of Deep Fat Fried Chin-Chin and Functional Properties of the Wheat-Cassava Composite Flour Used. Turkish Journal of Agriculture - Food Science and Technology. 10, 2 (Feb. 2022), 228–234. DOI:https://doi.org/10.24925/turjaf.v10i2.228-234.4595.