Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends
O. O. Tanko, T. O. Hussaina & N. S. Donaldben · Asian Food Science Journal · 2020
The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nu...
Open access
Research Article
10.9734/afsj/2020/v14i330130