ANYADIOHA, Josephat Ikechukwu; CHIDEBELU, Anita Ifenyinwa; NWAGBO, Comfort Chinenye; OKEKE, Margaret Ngozi; EDEH, Blessing. 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, London, U.K., v. 2, p. 32–40, 2026. DOI: 10.68163/jfsfp.2026.74. Disponível em: https://acadpub.com/jfsfp/article/view/chin-chin-chia-njansang-seed-flour-blends-quality-characteristics. Acesso em: 12 nov. 2026.