Production, nutritional evaluation and acceptability of cookies made from a blend of wheat, African walnut, and carrot flours
DB Kiin-Kabari, MC Uzoamaka… - Asian Food Science …, 2021 - eprints.go2submission.com
Cookies were developed from composite flour of wheat, African Walnut and Carrot. The
wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for …
wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for …
[PDF][PDF] Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours
DB Kiin-Kabari, MC Uzoamaka, OM Akusu - academia.edu
Cookies were developed from composite flour of wheat, African Walnut and Carrot. The
wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for …
wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for …
[PDF][PDF] Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours
DB Kiin-Kabari, MC Uzoamaka, OM Akusu - eprints.go2submission.com
Cookies were developed from composite flour of wheat, African Walnut and Carrot. The
wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for …
wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for …