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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
Open Access
Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour
Moruf Olanrewaju Oke
Moruf Olanrewaju Oke
,
Jelili Babatunde Hussein
Jelili Babatunde Hussein
,
Ramlat Abiodun Ijale
Ramlat Abiodun Ijale
and
Stanley Efosa Ojo
Stanley Efosa Ojo
| Dec 30, 2022
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
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Published Online:
Dec 30, 2022
Page range:
261 - 270
Received:
Oct 18, 2022
Accepted:
Dec 10, 2022
DOI:
https://doi.org/10.2478/aucft-2022-0021
Keywords
Biscuits
,
sorghum flour
,
soybean flour
,
composite flour and sensory properties
© 2022 Moruf Olanrewaju Oke et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.