Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour
Language: English
Page range: 165 - 176
Submitted on: Jan 5, 2025
|Accepted on: Sep 20, 2025
|Published on: Feb 9, 2026
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2026 Khadijat Oluwashola Abdulrasaq, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.