Open AccessQuality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends
Author(s) -
A. O. Ogo,
D. J. Ajekwe,
D. E. Enenche,
G.O. Obochi
Publication year - 2021
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2021.123026
Subject(s) - pomace , food science , orange (colour) , wheat flour , chemistry , mathematics