Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour
Authors
Moruf Olanrewaju Oke
Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Jelili Babatunde Hussein
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
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 times per year
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© 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.