Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend
Odiaka Princess Gold, Ojotu Eke Mike & Tersoo-Abiem Evelyn M. · Asian Food Science Journal · 2024
The incorporation of nutritionally-rich yet underutilized local crops into popularly consumed cookies could be employed to address undernourishment in snacking. Hence, the feasibility of producing cookies from wheat flour, soybean and orange fleshed sweet potatoes (OFSP) was inve...
Open access
Research Article
10.9734/afsj/2024/v23i7723