Microbial Profile of Maize - Pigeon Pea Biscuit in Storage
The production of biscuit from a blend of maize (Zea mays) and pigeon pea (Cajanus cajan) flour had earlier been reported in the literature. However, there is no information on the shelf stability of the biscuit. This study therefore investigated the microbial profile of the biscuit stored for 30 d...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fountain University Osogbo
2013-12-01
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| Series: | Fountain Journal of Natural and Applied Sciences (FUJNAS) |
| Online Access: | https://www.fountainjournals.com/index.php/FUJNAS/article/view/25 |