Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder
International Journal of Food Science and Nutrition, 2018 - eprints.federalpolyilaro.edu.ng
Evaluation of the physicochemical, functional, pasting properties and sensory characteristics
on wheat flour biscuits incorporated with okra flour in ratio,(100%, 95: 5%, 90: 10%, 85: 15 …
on wheat flour biscuits incorporated with okra flour in ratio,(100%, 95: 5%, 90: 10%, 85: 15 …
[PDF][PDF] Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder
SS Akoja, OJ Coker - researchgate.net
Abstract Evaluation of the physicochemical, functional, pasting properties and sensory
characteristics on wheat flour biscuits incorporated with okra flour in ratio,(100%, 95: 5%, 90 …
characteristics on wheat flour biscuits incorporated with okra flour in ratio,(100%, 95: 5%, 90 …
Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder
SS Akoja, OJ Coker - International Journal of Food …, 2018 - eprints.federalpolyilaro.edu.ng
Evaluation of the physicochemical, functional, pasting properties and sensory characteristics
on wheat flour biscuits incorporated with okra flour in ratio,(100%, 95: 5%, 90: 10%, 85: 15 …
on wheat flour biscuits incorporated with okra flour in ratio,(100%, 95: 5%, 90: 10%, 85: 15 …