Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp
By: R. M. O. Kayode, O. R. Egwumah, B. I. Kayode and V. A. Joshua
Authors
Department of Science Laboratory Technology, Kogi State Polytechnic Lokoja, Kogi State
DOI: https://doi.org/10.4038/cjs.v53i3.8408 | Journal eISSN: 2513-230X
Language: English
Page range: 357 - 369
Published on: Jul 18, 2024
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2024 R. M. O. Kayode, O. R. Egwumah, B. I. Kayode, V. A. Joshua, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.