{"title":"大蕉、花生粉和芝麻复合饼干理化特性的影响","authors":"Ogori Af","doi":"10.24966/fsn-1076/100147","DOIUrl":null,"url":null,"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","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"14 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physiochemical Properties of Composite Cookies Made from Un-Rip Plantain, Groundnut Flour and Sesame Seeds Influenced by Blend Variation\",\"authors\":\"Ogori Af\",\"doi\":\"10.24966/fsn-1076/100147\",\"DOIUrl\":null,\"url\":null,\"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\",\"PeriodicalId\":12403,\"journal\":{\"name\":\"Food Science and Nutrition\",\"volume\":\"14 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-11-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24966/fsn-1076/100147\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24966/fsn-1076/100147","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Physiochemical Properties of Composite Cookies Made from Un-Rip Plantain, Groundnut Flour and Sesame Seeds Influenced by Blend Variation
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
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