Development, Nutrient Composition and Sensory Properties of Biscuits Produced from Composite Flour of Wheat and African Yam Bean
Atinuke Olamide Idowu · Current Journal of Applied Science and Technology · 2014
The aim of the study was to improve the protein content of biscuit; a low protein but widely consumed snack by school-aged children. The study was carried out at the Department of Crop Utilization; International Institute of Tropical Agriculture (IITA), Ibadan between March, 2012...
Open access
Research Article
10.9734/BJAST/2014/7183