This study investigated the potential of unripe plantain (UP) and orange vesicle (OV) composite flour for cookies production. Proximate composition, functional properties, vitamins and mineral composition of the composite flour were carried out. Data obtained was subjected to Analysis of Variance...
Enlace original:
https://cgspace.cgiar.org/handle/10568/96107
Adegunwa, M.O.
,
Fafiolu, O.F.
,
Adebowale, A.A.
,
Bakare, H.A.
,
Alamu, E.O.
,
[Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties]
,
Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
