Physiochemical Properties of Composite Cookies Made from Un-Rip Plantain, Groundnut Flour and Sesame Seeds Influenced by Blend Variation

Food Science and Nutrition Pub Date : 2022-11-29 DOI:10.24966/fsn-1076/100147

Ogori Af

引用次数: 0

Abstract

Cookies are easy and convenience food and is becoming increasingly popular. Composite cookies made from unripe plantain, ground nut flours and sesame seeds influenced by blend variations are scarce

查看原文本刊更多论文

大蕉、花生粉和芝麻复合饼干理化特性的影响

饼干是一种简单方便的食品，正变得越来越受欢迎。由未成熟的大蕉、坚果粉和芝麻制成的受混合变化影响的复合饼干很少

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Nutrition

自引率

0.00%

发文量