Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Data obtained were subjected to analysis of variance, and m...

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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Adeola, Abiodun A., Ohizua, Ehimen R.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2018
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5980175/
https://ncbi.nlm.nih.gov/pubmed/29876103
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.590
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