Open AccessProximate, functional and sensory evaluation of cake produced from composite mixture of African locust bean fruit pulp (Parkia biglobosa) flour and wheat flour.
Author(s) -
A.W. Dawi,
N.O. Okpo,
O.M. Alalade,
Z.H. Tahir
Publication year - 2022
Publication title -
dutse journal of pure and applied sciences
Language(s) - English
Resource type - Journals
eISSN - 2635-3490
pISSN - 2476-8316
DOI - 10.4314/dujopas.v8i2a.24
Subject(s) - parkia biglobosa , food science , pulp (tooth) , absorption of water , proximate , chemistry , locust , wheat flour , locust bean gum , moisture , botany , materials science , biology , composite material , rheology , medicine , organic chemistry , pathology , xanthan gum
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