Proximate Composition, Sensory Acceptability and Microbial Safety of Cookies Produced from Wheat Fortified with High Calcium Sources
- DOI
- 10.5281/zenodo.21485488
- Published
- 2026
- Container
- Not recorded
- Publisher
- Novelty Journals (www.noveltyjournals.com)
- Open access
- yes
Credibility signals
limited evidence Score 47/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.5281/zenodo.21485488,
title = {Proximate Composition, Sensory Acceptability and Microbial Safety of Cookies Produced from Wheat Fortified with High Calcium Sources},
author = {Albert M. Olajumoke and Ilori A. Olasunmbo and Lam F. Joy.},
year = {2026},
doi = {10.5281/zenodo.21485488},
url = {https://doi.org/10.5281/zenodo.21485488}
}RIS
TY - JOUR TI - Proximate Composition, Sensory Acceptability and Microbial Safety of Cookies Produced from Wheat Fortified with High Calcium Sources AU - Albert M. Olajumoke AU - Ilori A. Olasunmbo AU - Lam F. Joy. PY - 2026 DO - 10.5281/zenodo.21485488 UR - https://doi.org/10.5281/zenodo.21485488 ER -
APA
Olajumoke, A. M., Olasunmbo, I. A., & Joy., L. F. (2026). Proximate Composition, Sensory Acceptability and Microbial Safety of Cookies Produced from Wheat Fortified with High Calcium Sources. https://doi.org/10.5281/zenodo.21485488