ASOGWA, Ifeyinwa Sabina; OKOYE, Joseph Ikechukwu; ASOGWA, Emmanuella Ogugua; ODO, Jessica Eberechukwu. 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, Saida, Algeria, v. 10, n. 21, p. 154–167, 2026. DOI: 10.51745/najfnr.10.21.154-167. Disponível em: https://najfnr.com/home/article/view/703. Acesso em: 7 jul. 2026.