The effect of processing variables on the biscuit-making potential of cocoyam-brewer's spent grain flour blends
In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends. Blends were prepared in ratios (100:0, 90:10, 80...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001108491 |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 12 (2020), 1 ; str. 56-66 |
| Glavni autori: | Odeseye, Abdulhameed Adewale (Author), Awonorin, Samuel Olusegun, Abdussalaam, Rukayat Oluwadamilola, Sanni, Lateef Oladimeji, Olayanju, Tajudeen Muraina Adeniyi |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2020.12.1.08 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2020.12.1.08Croatian journal of food science and technology (Online)
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