[1]
“Functional Properties and Nutrients Composition of Composite Flour from Wheat and fermented Sesame Seed and Baking cum Sensory Properties of its Bread”, GNJMR, vol. 1, no. 2, pp. 109–116, Jun. 2026, Accessed: Jun. 13, 2026. [Online]. Available: https://globalnexusjournal.com.ng/index.php/home/article/view/44