id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fsns-1881	A.I., Peter-Ikechukwu,; J.C., Ibeabuchi,; C.N., Eluchie,; I.M., Agunwah,; E.J., Aneke,; M.N., Chukwu,; J.C., Ogbuagu,; D.C., Okafor,	Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour	2019	15	.pdf	application/pdf	5229	323	63	Flour sample with least time of wettability would perform better in textured comminuted meat and baked products (Achinewhu et al., 1998). Accepted: November 25, 2018 Online Published: March 9, 2019 doi:10.22158/fsns.v3n2p39 URL: http://dx.doi.org/10.22158/fsns.v3n2p39 Abstract Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied.	cache/fsns-1881.pdf	txt/fsns-1881.txt