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Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour Cover

Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
By: Moruf Olanrewaju Oke,  Jelili Babatunde Hussein,  Ramlat Abiodun Ijale and  Stanley Efosa Ojo  
Open Access
|Dec 2022

Authors

Moruf Olanrewaju Oke

Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

Jelili Babatunde Hussein

jbhussein01@mautech.edu.ng

Department of Food Science and Technology, Modibbo Adama University, Yola, Nigeria

Ramlat Abiodun Ijale

Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

Stanley Efosa Ojo

Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
DOI: https://doi.org/10.2478/aucft-2022-0021 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 261 - 270
Submitted on: Oct 18, 2022
Accepted on: Dec 10, 2022
Published on: Dec 30, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Biscuits,
sorghum flour,
soybean flour,
composite flour and sensory properties
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Moruf Olanrewaju Oke, Jelili Babatunde Hussein, Ramlat Abiodun Ijale, Stanley Efosa Ojo, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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