Evaluation of cookies produced from blends of wheat, cassava and cowpea flours
Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were det...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
ISEKI_Food Association (IFA)
2014-10-01
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| Schriftenreihe: | International Journal of Food Studies |
| Schlagworte: | |
| Online-Zugang: | https://www.iseki-food-ejournal.com/article/131 |
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