Proximate, mineral, sensorial and microbiological properties of chin-chin produced from okra seed and wheat flour blends
This research work focused on investigating the proximate, mineral, sensory and microbiological qualities of chin-chin produced from a blend of wheat and okra seed flours. The okra seed flour was prepared using standard procedures. The wheat flour was blended with the okra seed flour at ratio 100:0...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001193 |