QUALITY EVALUATION OF FUNCTIONAL BREAD FROM WHEAT, CARROT, TILAPIA, AND HERRING FISH FLOUR BLENDS. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 9, n. 10, p. 106–115, 2025. DOI: 10.33003/fjs-2025-0910-3933. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/3933. Acesso em: 4 oct. 2025.