ASOGWA, I. S. .; OKOYE, J. I.; ASOGWA, E. O.; ODO, J. E. Quality Evaluation and Storage Stability of Low-Fat Chin-Chin Formulated with Wheat-Soybean Residue (Okara) Flour Blends : Awaiting Galley Proofs - In Production. The North African Journal of Food and Nutrition Research, [S. l.], v. 10, n. 21, 2026. Disponível em: https://najfnr.com/home/article/view/703. Acesso em: 16 jun. 2026.