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    Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.)

    Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.) by Josiane Emilie Germaine Mbassi, Ngatchou Alban, Zing Zing Bertrand, Akhobakoh Mikhail, Nchanji Eileen Bogweh

    Published 2022-12-01
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