QUALITY EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (Vigna subterranean) and VELVET TAMARIND (Dalium guineense) FLOUR BLENDS. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 6, n. 4, p. 88–94, 2022. DOI: 10.33003/fjs-2022-0604-1055. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/1055. Acesso em: 1 sep. 2025.