Biscuit making potentials of flours from wheat and plantain at different stages of ripeness

Biscuit making potentials of flours from wheat and plantain at different stages of ripeness

The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages 1 and 3 respectively with the superscripts re...

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Bibliographic Details
Main Authors: S. A. Oyeyinka, A. T. Oyeyinka, O. R. Karim, K. A. Toyeeb, S. J. Olatunde, A. K. Arise
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2014-01-01
Series:Croatian Journal of Food Science and Technology
Online Access:http://hrcak.srce.hr/file/185270

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