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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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Библиографические подробности
Главные авторы:	Ogori Akama Friday (Автор), FF Ajayi (Автор), OA Folorunsho (Автор), AF Ogori (Автор)
Формат:	‌
Опубликовано:	International Journal of Agricultural Science and Food Technology - Peertechz Publications, 2017-07-26.
Предметы:	Research Article
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