The effect of processing variables on the biscuit-making potential of cocoyam-brewer’s spent grain flour blends

The effect of processing variables on the biscuit-making potential of cocoyam-brewer’s spent grain flour blends

In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends. Blends were prepared in ratios (100:0, 90:10, 80...

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Bibliographic Details
Main Authors: RUKAYAT OLUWADAMILOLA ABDUSSALAAM, ABDULHAMEED ADEWALE ODESEYE, SAMUEL OLUSEGUN AWONORIN, LATEEF OLADIMEJI SANNI, TAJUDEEN MURAINA ADENIYI OLAYANJU
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2020-01-01
Series:Croatian Journal of Food Science and Technology
Online Access:https://hrcak.srce.hr/file/346455

Internet

https://hrcak.srce.hr/file/346455

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