Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends
Peter Isah Akubor, Oluchi Christabel Onogwu, Goodluck Obioma Okereke & Aaron Mutlong Amak Damak · European Journal of Nutrition & Food Safety · 2023
The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in...
Open access
Research Article
10.9734/ejnfs/2023/v15i81327