Quality Characteristics of shortbread Biscuit Fortified with Fermented Jack bean Flour

• Những tác giả chính: Ogori Akama Friday (Tác giả), FF Ajayi (Tác giả), OA Folorunsho (Tác giả), AF Ogori (Tác giả)
• Định dạng: Sách
• Được phát hành: International Journal of Agricultural Science and Food Technology - Peertechz Publications, 2017-07-26.
• Những chủ đề: Research Article
• Truy cập trực tuyến: Connect to this object online.

<p>Biscuit are usually produced from wheat flour, increasing cost and limited supply of wheat demand that attention be given to the application of indigenous grains to totally or partially replace wheat in bakery products. This study evaluated the effect of substituted fermented jack bean fl o...