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July 31, 2024Food Science & NutritionOpen Access

Nutritional and Sensory Properties of Cookies Produced from Flour Blends of African Walnut (Tetracarpidium Conophorum), Justicia Carnea and Wheat

Chukwunwike Uchenna Enyi

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Abstract

This study aims to evaluate the nutritional and sensory properties of cookies produced from flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat.

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Cite This Study

Chukwunwike Uchenna Enyi (2024) studied this question.

synapsesocial.com/papers/68e5e5b8b6db64358757a0f6 https://doi.org/10.24966/fsn-1076/100189

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