Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour
Language: English
Page range: 93 - 104
Submitted on: Jan 17, 2024
Accepted on: Jun 25, 2024
Published on: Sep 26, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2024 Funmilola Ayobami Ayeni, Adekunbi Adetola Malomo, Abiodun Victor Ikujenlola, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.