Physicochemical and sensory characteristics of biscuits from corn flour (Zea mays) with orange sweet potato flour (Ipomoea batatas L.)
This study was carried out to investigate the physicochemical and sensory characteristics of biscuits as affected by the ratio of corn flour (CF) and orange sweet potato flour (OSPF). Six samples of biscuits were made from CF and OSPF in various ratio namely P1 (100% corn flour), P2 (80:20), P3 (60:...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/108/e3sconf_icftnsa2021_01009.pdf |