Okwunodulu, Innocent Nwazulu, Judith Ucheoma Iloka, Geraldine Kasie Okakpu, and John Chidiebere Okakpu. 2022. “Proximate Composition and Consumers‘ Subjective Knowledge of Deep Fat Fried Chin-Chin and Functional Properties of the Wheat-Cassava Composite Flour Used”. Turkish Journal of Agriculture - Food Science and Technology 10 (2):228-34. https://doi.org/10.24925/turjaf.v10i2.228-234.4595.