Evaluation of quality of biscuits prepared from wheat flour and cassava flour (original) (raw)
Quality Characteristics of Biscuits Prepared from Composite Flour of Yellow Fleshed Cassava and Quality Protein Maize
Abiodun Adeola
Food and Environment Safety Journal, 2021
View PDFchevron_right
Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour
Oukayode Ashaye, International Journal of Scientific Research in Science and Technology IJSRST
View PDFchevron_right
Evaluation of wheat cassava and soymalt composite flour influence on biscuit quality
Lawal Abiodun
2017
View PDFchevron_right
Development of gluten-free biscuits made from composite flour of cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata (L.) Walp)
melanie cornelia
Food Research, 2021
View PDFchevron_right
Potentials of Cassava, Bambara Groundnut and Tigernut in Biscuit Production: A Review
Joy C . Mba
European journal of nutrition & food safety, 2022
View PDFchevron_right
Proximate composition, physical and sensory properties of biscuits produced from blends of maize (Zea mays) and tigernut (Cyperus esculentus) flour
Patience Obinna-Echem
2019
View PDFchevron_right
Study of the effect of composition of various food flours on the quality of developed biscuits
Rajmani Prajapati
South Asian Journal of Food Technology and Environment
View PDFchevron_right
Effect of Cassava Flour Processing Methods and Substitution Level on Proximate Composition, Sensory Characteristics and Overall Acceptability of Bread Made from Wheat- Cassava Flour Blends
Kingsley Masamba
African Journal of Food Agriculture Nutrition and Development, 2014
View PDFchevron_right
Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour
wahniyathi hatta
IOP Conference Series: Earth and Environmental Science, 2020
View PDFchevron_right
Development and Quality Evaluation of Biscuits Formulated from Flour Blends of Wheat , Bambara Nut and Aerial Yam
Temitope Omolayo
2017
View PDFchevron_right
The Functional and Sensory Evaluation of Biscuits Produced from Wheat, Defatted Soybean and Coconut Flour
Izuwa Iwanegbe
Current Journal of Applied Science and Technology
View PDFchevron_right
Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation
Kristine Koch
2013
View PDFchevron_right
Influence of Guava Seed Powder Fortification on Physicochemical, Textural and Sensory Properties of Biscuits
Dr. Ajay Kumar Maurya
View PDFchevron_right
Evaluation of the Physical and Sensory Characteristics of Bread Produced from Three Varieties of Cassava and Wheat Composite Flours
Kristine Koch
Food and Public Health, 2014
View PDFchevron_right
Preparation and Quality Evaluation of Biscuits from Mango Seed Kernel-Acha Flour Blends
Abdulalim G IBRAHIM
Asian Food Science Journal, 2022
View PDFchevron_right
Functional properties and biscuit making potential of soybean and cassava flour blends
Mu Ukwuru
Plant Foods for Human Nutrition, 2003
View PDFchevron_right
Development and Evaluation of Functional Biscuits from Under utilised Crops of Ladakh
Anwar Hussain
International Journal of Current Microbiology and Applied Sciences, 2018
View PDFchevron_right
Characterization of modified cassava flour (mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes
diki surahman
Food Research, 2020
View PDFchevron_right
Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava
Harijono Harijono
Research Journal of Life Science, 2017
View PDFchevron_right
Sustainable and regional gastronomy: cassava leaves as a potential ingredient for gluten-free biscuits
Daniela Neves
Research, Society and Development, 2021
View PDFchevron_right
Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers
Maria Eduardo
2015
View PDFchevron_right
Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours
Etini Daniel
Asian Journal of Agriculture and Food Sciences, 2018
View PDFchevron_right
Quality Evaluation of Wheat-Pedada Fruit Flour (PFF) Biscuit with Different Emulsifiers
J Jariyah
Agriculture and Agricultural Science Procedia, 2016
View PDFchevron_right
Effects of Cassava Chips Fermentation Conditions on The Produced Flour Properties
Yazid Bindar
ASEAN Journal of Chemical Engineering, 2016
View PDFchevron_right
Effect of drying process and flour with cassava flours at different ratios properties and anti
Gizachew Girma
Basic Research Journal of Food Science and Technology, 2014
View PDFchevron_right
Evaluation of Biscuits Prepared From Cowpea Flour (Vigna Unguiculata)
seema sonkar
2019
View PDFchevron_right
PRODUCTION AND QUALITY EVALUATION OF BISCUITS PRODUCED FROM MALTED SORGHUM-SOY FLOUR BLENDS
Bolarinwa, I.F.
View PDFchevron_right
Quality characteristics of Biscuits Produced from wheat-African-Locust Beans Pulp Flour Blends
Pamela Nyadroh
Proceedings of the 28th iSTEAMS Multidisciplinary & Inter-tertiary Research Conference, 2021
View PDFchevron_right
Effect of different cassava varieties (Manihotesculenta) and substitution levels in baking of wheat-cassava composite bread on physical properties and sensory characteristics
Matofari Joseph
African Journal of Food Science and Technology
View PDFchevron_right
Physicochemical Properties of Pro-Vitamin a Cassava-Wheat Composite Flour Biscuit
Rachel Adetola
2016
View PDFchevron_right
Iron Content, Hardness and Acceptability of Biscuits from Composite Cassava and Wheat Flours Substituted with Green Spinach Flour
Dwi Sarbini
Jurnal Kesehatan
View PDFchevron_right
International Journal of Nutritional Science and Food Technology Comparative Quality Evaluation of Biscuit supplemented with Bambara Groundnut Protein Isolate and defatted Flour
OMOLARA R ADEGBANKE
View PDFchevron_right
Production and Quality of Biscuits from Composite Flours
Lawan Garba Abubakar
Journal of Food Science and Engineering, 2018
View PDFchevron_right