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Food Science and Technology — 2025, Undergraduate
This study investigates development of Biscuits from Local Nutrient-Dense Flours in Ogbomoso. Using a survey research design, data were collected from 326 consumers. Findings reveal that cowpea-blend biscuits show high protein acceptance The study recommends enforced hygiene and cold-chain standards across food value chains
For reference and learning only. Do not submit this work as your own.
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