[HTML] scirp.org

[HTML][HTML] Quality evaluation of novel biscuits made from wheat supplemented with watermelon rinds and orange pomace flour blends

AO Ogo, DJ Ajekwe, DE Enenche… - Food and Nutrition …, 2021 - scirp.org
This study was designed to bridge gap in nutritionally skewed available biscuits and the
high volume of agricultural waste generated by investigating the quality of biscuits prepared …
被引用次数：19 相关文章
[HTML] scirp.org

[HTML][HTML] Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

AO Ogo, DJ Ajekwe, DE Enenche, GO Obochi - Food and Nutrition …, 2021 - scirp.org
This study was designed to bridge gap in nutritionally skewed available biscuits and the
high volume of agricultural waste generated by investigating the quality of biscuits prepared …

Quality evaluation of novel biscuits made from wheat supplemented with watermelon rinds and orange pomace flour blends.

AO Ogo, DJ Ajekwe, DE Enenche, GO Obochi - 2021 - cabidigitallibrary.org
This study was designed to bridge gap in nutritionally skewed available biscuits and the
high volume of agricultural waste generated by investigating the quality of biscuits prepared …