Autor:	Ebunoluwa I. Ogunnub, Abiodun Omowonuola Adebayo-Oyetoro, Anita A. Ukwenya, F.O. Ogundipe, Oluwafunmilola Abiodun, Jane A. Okereke
Rok vydání:	2020
Předmět:	Crunchiness Blanching Wheat flour Food science Mathematics
Zdroj:	European Journal of Nutrition & Food Safety. :94-102
ISSN:	2347-5641
DOI:	10.9734/ejnfs/2020/v12i1030306
Popis:	Cookies were made from wheat and blanched coconut flour blends in ratios 90:10, 85:15, 80:20, 75:25, 70:30, 60:40 and 55:45 respectively with 100% wheat as control. Proximate, sensory and microbial analysis of the cookies were assessed using standard methods and established level of significance difference (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::adf65cee89d356ae0a435923cc1c6f7d https://doi.org/10.9734/ejnfs/2020/v12i1030306 Zobrazit plný text záznamu