PRODUCTION AND QUALITY EVALUATION OF READY TO EAT EXTRUDED SNACKS FROM FLOUR BLENDS OF ACHA-COWPEA AND SWEET POTATO STARCH. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 6, n. 4, p. 245–153, 2022. DOI: 10.33003/fjs-2022-0604-1071. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/1071. Acesso em: 8 sep. 2025.