Physicochemical, Phytochemical and Sensory Evaluation of Acha-Carrot Flours Blend Biscuit
J. A. Ayo & F. E. Gidado · Current Journal of Applied Science and Technology · 2018
The study investigated physiochemical, phytochemical composition and sensory qualities of acha-carrot flour blend biscuits. Flour blends were produced by substituting carrot flour into acha flour at 5, 10, 15, 20, and 25%. Pasting properties and functional properties of the flour...
Open access
Research Article
10.9734/CJAST/2017/38142