Open AccessPhysicochemical and Sensory Properties of Cookies Produced from Brown Rice and Fermented Afzelia Africana Flour Blends
Author(s) -
M. T. Ukeyima,
Bibiana Igbabul,
Ochefije Peter
Publication year - 2019
Publication title -
food science and quality management
Language(s) - English
Resource type - Journals
ISSN - 2224-6088
DOI - 10.7176/fsqm/88-05
Subject(s) - food science , rice flour , fermentation , chemistry , brown rice , wheat flour , proximate , nutrient density , nutrient , raw material , organic chemistry