Open AccessNUTRITIONAL AND SENSORY EVALUATION OF HIGH FIBER BISCUITS PRODUCED FROM BLENDS OF AFRICAN BREADFRUIT, MAIZE AND COCONUT FLOURS
Publication year - 2018
Publication title -
international journal of advances in scientific research and engineering
Language(s) - English
Resource type - Journals
ISSN - 2454-8006
DOI - 10.7324/ijasre.2018.32634
Subject(s) - food science , control sample , fiber , wheat flour , proximate , moisture , dietary fiber , mathematics , chemistry , organic chemistry