Proximate, mineral, sensorial and microbiological properties of chin-chin produced from okra seed and wheat flour blends
This research work focused on investigating the proximate, mineral, sensory and microbiological qualities of chin-chin produced from a blend of wheat and okra seed flours. The okra seed flour was prepared using standard procedures. The wheat flour was blended with the okra seed flour at ratio 100:0...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2023-10-01
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| coleção: | Food Chemistry Advances |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2772753X23001193 |
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