Open AccessNutrient, phytochemical and sensory evaluation of biscuits produced from composite flours of wheat enriched with okra pod
Author(s) -
Joy Adaku Amadi
Publication year - 2019
Publication title -
journal of agriculture and food sciences
Language(s) - English
Resource type - Journals
ISSN - 1597-1074
DOI - 10.4314/jafs.v17i1.5
Subject(s) - food science , wheat flour , phytochemical , tannin , chemistry , point of delivery , nutrient , agronomy , biology , biochemistry , organic chemistry
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