Production and Quality Evaluation of Short Bread Biscuit Using Wheat and Fermented Unripe Plantain Flour
Johnson Akinwumi Adejuyitan, Ezekiel Tejumola Otunola, Mary Oluwatosin Adesola & Olawumi Esther Onaolapo · European Journal of Nutrition & Food Safety · 2020
The utilization of plantain flour has increased in recent years as a result of its industrial potential and health benefits; hence the more quests for its application in food product development. In this study, short bread biscuit was formulated from wheat and plantain flours mix...
Open access
Research Article
10.9734/ejnfs/2020/v12i430216