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Quality Characteristics of shortbread Biscuit Fortified with Fermented Jack bean Flour

<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...

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Manylion Llyfryddiaeth
Prif Awduron:	Ogori Akama Friday (Awdur), FF Ajayi (Awdur), OA Folorunsho (Awdur), AF Ogori (Awdur)
Fformat:	Llyfr
Cyhoeddwyd:	International Journal of Agricultural Science and Food Technology - Peertechz Publications, 2017-07-26.
Pynciau:	Research Article
Mynediad Ar-lein:	Connect to this object online.
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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