Development and Storage Stability of Cookies from Whole Wheat, Sweet Potato and Mucuna utilis, Composite Flour
Roseline Nwabugo Attaugwu, Josephat Ikechukwu Anyadioha & Kachi Jude Chukwuma · Archives of Current Research International · 2023
Aim: This study evaluated the effect of storage conditions at ambient (28 ± 2°C) and refrigeration temperature (4 ± 2°C) on the physicochemical properties of Cookies made from Composite flours in the ratio of 50: 30: 20; 50:20:30 (whole wheat, sweet potato flour or Mucuna utilis...
Open access
Research Article
10.9734/acri/2023/v23i7596