Development and sensory evaluation of a cookie from composite sorghum and cowpea flour
There are many opportunities in the global food market for innovations, through the valorization of artisanal technologies based on the local raw material. In this context we were interested in the development of cookies based on a local variety of sorghum from northern Cameroon, the so-called S35 s...
Gardado en:
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
ISEKI_Food Association (IFA)
2022-04-01
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| Series: | International Journal of Food Studies |
| Assuntos: | |
| Acceso en liña: | https://www.iseki-food-ejournal.com/article/135 |
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