Open AccessDevelopment and sensory evaluation of a cookie from composite sorghum and cowpea flour
Author(s) -
Djoulde Darman Roger,
Fadi Goygoy,
. Djomdi
Publication year - 2022
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs/11.1.2022.a3
Subject(s) - sorghum , context (archaeology) , mathematics , wheat flour , raw material , food science , microbiology and biotechnology , agronomy , biology , ecology , paleontology