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  1. 1
    Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours

    Sensory and physicochemical properties of biscuit produced from blends of whole wheat, soy okara and tigernut residue flours by Helen Obioma Agu, Jennifer Chikamara Ihionu, Joy Chinenye Mba

    Published 2023-04-01
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    Article
  2. 2
    Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours

    Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours by Joy Chinenye Mba, Laise Trindade Paes, Leonara Martins Viana, Ana Júlia Carmanini Ferreira, Valéria Aparecida Vieira Queiroz, Hércia Stampini Duarte Martino, Luciana Azevedo, Carlos Wanderlei Piler de Carvalho, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros

    Published 2023-08-01
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    Article

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