QUALITY ASSESSMENT OF COOKIES MADE FROM COMPOSITE FLOUR OF WHEAT, SORREL SEED PROTEIN ISOLATE AND YELLOW CASSAVA FLOURS.
| Autor: | Sanni, Toibudeen Adesegun1 toibudeen.sanni@fuoye.edu..ng, Gbolagade, Omolola Hubeidah1, Ogunbusola, Eunice Moriyike1, Araoye, Kudirat Titilayo2 |
|---|---|
| Zdroj: | Journal of Microbiology, Biotechnology & Food Sciences. Jun/Jul2020, Vol. 9 Issue 6, p1073-1079. 7p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|