The Functional and Sensory Evaluation of Biscuits Produced from Wheat, Defatted Soybean and Coconut Flour
J. U. Obaroakpo, I. Iwanegbe & A. Ojokoh · Current Journal of Applied Science and Technology · 2017
Aims: The functional and sensory properties of biscuits produced from wheat flour, defatted soybeans and coconut flour were investigated to determine its quality and acceptability. Study Design: The flour blends were formulated as sample A (100% wheat flour), sample B (80% wheat...
Open access
Research Article
10.9734/CJAST/2017/30836