@ARTICLE {BAKARE:2020, title = {Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal}, author = {Bakare, H. A. * and Adeola, A. A. * and Otesile, I. * and Obadina, A. O. * and Afolabi, W. A. * and Adegunwa, M. * and Akerele, R. A. * and Bamgbose, O. * and Alamu, E. O. }, journal = {Food Science & Nutrition}, year = {2020}, volume = {8}, number = {11}, pages = {1--21}, issn = {2048-7177}, note = {SAHub; Science Area NHH; CRP4 A4NH; Nutrition; Wheat; First published 30 September 2020}, url = {https://doi.org/10.1002/fsn3.1919}, doi = {10.1002/fsn3.1919}, }