Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources
Mahamadé Goubgou, Fabrice Bationo, Laurencia Toulsoumdé Songré Ouattara, Daouda Fofana, Yves Traore & Savadogo Aly · European Journal of Nutrition & Food Safety · 2021
Aims: Lipids have important role in cookies production depending on their nature and function. In this study, the effect of refined cottonseeds oil (RCO), refined palm oil (RPO), and red (or crude) palm oil (CPO) on physicochemical characteristics of gluten-free sorghum cookies w...
Open access
Research Article
10.9734/ejnfs/2021/v13i330394