QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM WHEAT, ACHA AND PIGEON PEA FLOUR BLENDS.
| Autor: | Adeyanju, James Abiodun1 jaadeyanju@lautech.edu.ng, Babarinde, Grace Oluwakemi1, Adekunle, Akinfemiwa Ayobami2, Olajire, Ajekigbe Sola1, Adegboye, Adeola Abimbola1 |
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| Zdroj: | Annals: Food Science & Technology. 2018, Vol. 19 Issue 4, p691-698. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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