Vitamin Content and Storage Studies of Cookies Produced from Wheat, Almond and Carrot Flour Blends
Ahure Dinnah, Mulak Desmond Guyih & Mike O. Eke · Asian Food Science Journal · 2020
The purpose of this study was to produce cookies from wheat, almond and carrot flour blend, evaluate the vitamin content and storage parameters. Wheat, almond and carrot flour were blended in the ratio: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and...
Open access
Research Article
10.9734/afsj/2020/v15i330154