Asogwa, I.S. et al. 2026. Quality Evaluation and Storage Stability of Low-Fat Chin-Chin Formulated with Wheat-Soybean Residue (Okara) Flour Blends. The North African Journal of Food and Nutrition Research. 10, 21 (Jun. 2026), 154–167. DOI:https://doi.org/10.51745/najfnr.10.21.154-167.