Evaluation of cookies produced from blends of wheat, cassava and cowpea flours
<p>Cassava (<em>Manihot esculenta </em>Crantz) and cowpea (<em>Vigna unguiculata</em> L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and funct...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2014-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/213 |