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Physicochemical and Organoleptic Properties of Cookies Produced from Malted Pigeon Pea (Cajanus cajan) Flour
OBJECTIVES: To evaluate the nutrient, physical and organoleptic properties of cookies made from malted pigeon pea. METHODS: One kilogram (1 kg) of pigeon pea was purchased from Ogbete main market Enugu, Nigeria. The sample were coded A, B, C, for 100% wheat, malted pigeon pea and raw pigeon pea and...
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| Publicado no: | Curr Dev Nutr |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258562/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_053 |
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