Open AccessEffect of wheat flour substitution, maize variety and fermentation time on the characteristics of Akara, a deep oil fried dough product
Author(s) -
A. Kameni,
Christiant Kouebou,
D. A. K Aboubakar,
The C.
Publication year - 2014
Publication title -
african journal of food science
Language(s) - English
Resource type - Journals
ISSN - 1996-0794
DOI - 10.5897/ajfs08.059
Subject(s) - food science , wheat flour , sugar , mathematics , organoleptic , leavening agent , fermentation , sensory analysis , roasting , cultivar , chemistry , agronomy , biology
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