Open AccessSensory Evaluation of Snacks Produced From Wheat-Breadfruit Flour and Nutritional Composition of the Flour Blends
Author(s) -
Adekunle Ayodeji Folorunso,
A S Habeeb,
Odunola T Ajayi
Publication year - 2019
Publication title -
agriculture and food sciences research
Language(s) - English
Resource type - Journals
eISSN - 2518-0193
pISSN - 2411-6653
DOI - 10.20448/journal.512.2019.61.89.97
Subject(s) - food science , wheat flour , flavor , taste , aroma , mathematics , significant difference , whole wheat , moisture , chemistry , statistics , organic chemistry
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