Asogwa, I. S. ., Okoye, J. I., Asogwa, E. O., & Odo, J. E. (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), 154-167. https://doi.org/10.51745/najfnr.10.21.154-167