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Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology
Cookies were produced from blends of cocoyam, fermented sorghum and germinated pigeon pea flours. The study was carried out to evaluate the effects of varying the proportions of these components on the sensory and protein quality of the cookies. The sensory attributes studied were colour, taste, tex...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2012
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190228/ https://ncbi.nlm.nih.gov/pubmed/25328210 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0749-1 |
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