OKWUNODULU, I. N.; ILOKA, J. U.; OKAKPU, G. K.; OKAKPU, J. C. 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, [S. l.], v. 10, n. 2, p. 228–234, 2022. DOI: 10.24925/turjaf.v10i2.228-234.4595. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/4595. Acesso em: 24 nov. 2024.