Open AccessNutritional Quality and Physical Characteristics of Biscuit Produced from Fermented Bambara Nut and Wheat Flour Blends
Author(s) -
O. I. Ola,
S.A Adewole
Publication year - 2019
Publication title -
acta scientific microbiology
Language(s) - English
Resource type - Journals
ISSN - 2581-3226
DOI - 10.31080/asmi.2019.02.0437
Subject(s) - nut , food science , wheat flour , fermentation , quality (philosophy) , chemistry , physics , quantum mechanics , acoustics