Open AccessEFFECT OF BAKING TIME AND TEMPERATURE ON THE BAKING QUALITY AND SENSORY ATTRIBUTE OF CAKE PRODUCED FROM WHEAT-TIGERNUT POMACE FLOUR BLENDS BY SURFACE METHODOLOGY
Author(s) -
O.E. Oke,
Idowu Michael Ayodele,
Babatola Ayodele,
Olorode Omobolanle Omowunmi,
Omoniyi Saheed Adewale
Publication year - 2021
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2021.13.3.1
Subject(s) - pomace , food science , wheat flour , quality (philosophy) , chemistry , epistemology , philosophy