his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon ri...
Enlace original:
https://cgspace.cgiar.org/handle/10568/102454
Adegunwa, M.O.
,
Oloyede, I.O.
,
Adebanjo, L.A.
,
Alamu, E.O.
,
[Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour]
,
Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
