Open AccessPhysicochemical and Sensory Properties of Cookies Produced from Wheat, Unripe Plantain and Germinated Fluted Pumpkin Seed Composite Flour
Author(s) -
Florence A. Bello,
Mary Akpan,
Mopelola Ajoke Sodipo
Publication year - 2020
Publication title -
food science and quality management
Language(s) - English
Resource type - Journals
ISSN - 2224-6088
DOI - 10.7176/fsqm/96-05
Subject(s) - absorption of water , food science , wheat flour , pumpkin seed , chemistry , germination , tannin , aroma , control sample , swelling capacity , mouthfeel , taste , swelling , horticulture , botany , materials science , raw material , biology , composite material , organic chemistry