id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
aesr-124	Adekunle A., Folorunso,; Aisha S., Habeeb,; T., Ajayi, Odunola	Sensory Evaluation of Snacks Produced From Wheat-Breadfruit Flour and Nutritional Composition of the Flour Blends	2019	9	.pdf	application/pdf	5985	267	65	A while the lowest value of carbohydrate and moisture content were observed in flour sample B and the lowest value of protein, fat, ash and crude fiber content were observed in flour sample C. The result showed that the highest value of moisture content, ash content and crude fiber content were observed in flour sample A (50:50), highest value of protein content, and fat content were observed in flour sample B (30:70) and highest value of carbohydrate content was observed in flour sample C (70:30).	cache/aesr-124.pdf	txt/aesr-124.txt