Influence of the Nutritive Composition on the Organoleptic Characters of Cakes Enriched with Fruits Almond of Terminalia catappa
Douati Togba Etienne, Biego Godi Henri Marius, Konan N’Guessan Ysidor, Sidibe Daouda, Nyamien Bleou Yves & Coulibaly Adama · European Journal of Nutrition & Food Safety · 2019
Aims: The study focuses the organoleptic trend according to the nutritive composition of cakes processed from wheat flour enriched with the almond flour of T. catappa, a plant growing in some regions of Côte d’Ivoire. Study Design: Nine formulations of cakes processed from addit...
Open access
Research Article
10.9734/ejnfs/2019/v9i430088