Effect of Crayfish (Procombarus clarkia) Supplementation on the Quality of Cookies from Wheat Flour
S. Ibrahim, E. D. Inelo & O. A. Kure · Asian Food Science Journal · 2022
The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals,...
Open access
Research Article
10.9734/afsj/2022/v21i430421