ASOMUGHA. “CHEMICAL COMPOSITION AND SENSORY EVALUATION OF COOKIES PRODUCED FROM RED VARIETY OF SORGHUM, GROUNDNUT AND SOYBEAN FLOURS”. Nigeria Journal of Home Economics (ISSN: 2782-8131), vol. 9, no. 5, Mar. 2022, pp. 103-17, doi:10.61868/njhe.v9i5.27.