Anyadioha, J.I. et al. 2026. Chemical, Physicochemical, Microbiological and Sensory Characteristics of Chin-Chin Formulated from Blends of Chia (Salvia hispanica L.) and Njansang (Ricinodendron heudelotii) Seed Flours. Journal of Food Science and Food Products. 2, (Nov. 2026), 32–40. DOI:https://doi.org/10.68163/jfsfp.2026.74.