Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
July 18, 2024Ceylon Journal of ScienceOpen Access

Physico-chemical, textural and consumers acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp

View Full Paper
Ask AI
Bookmark
Share

Authors

RKR. M. O. KayodeOEOjochenemi Rebecca EgwumahBKBukola Idowu Kayode

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Kayode et al. (2024) studied this question.

synapsesocial.com/papers/68e5fdb9b6db643587591ac2https://doi.org/10.4038/cjs.v53i3.8408
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Exploring the Suitability of Incorporating Tiger Nut Flour as Novel Ingredients in Gluten Free Biscuit2014 · 39 citations
  2. 2Health benefits of resistant starch: A review of the literature2022 · 369 citations
  3. 3Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies2016 · 156 citations
  4. 4Post-harvest food losses in a maize-based farming system of semi-arid savannah area of Tanzania2013 · 340 citations