{"title":"Physiochemical Properties of Composite Cookies Made from Un-Rip Plantain, Groundnut Flour and Sesame Seeds Influenced by Blend Variation","authors":"Ogori Af","doi":"10.24966/fsn-1076/100147","DOIUrl":null,"url":null,"abstract":"Cookies are easy and convenience food and is becoming increasingly popular. Composite cookies made from unripe plantain, ground nut flours and sesame seeds influenced by blend variations are scarce","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"14 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24966/fsn-1076/100147","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Cookies are easy and convenience food and is becoming increasingly popular. Composite cookies made from unripe plantain, ground nut flours and sesame seeds influenced by blend variations are scarce
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