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April 28, 2024Food Science and Engineering

Effect of Partial Substitution on Physical, Functional and Chemical Properties of Cookies Made from Mixture of Wheat and Coconut

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Authors

STStéphano Tambo TénéUniversité de DschangALAnicet LukongUniversity of BamendaKMKevine Sorelle MadjioUniversity of Bamenda

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Cite This Study

Téné et al. (2024) studied this question.

synapsesocial.com/papers/68e6d412b6db6435876512f7https://doi.org/10.37256/fse.5120244095
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Evaluation of the effect of coconut flour addition on the physicochemical and functional properties of wheat flour2024 · 2 citations
  2. 2Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies2026
  3. 3Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats2026 · 1 citations
  4. 4Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies2024
  5. 5Physicochemical and sensory properties of cookies produced from cassava/ soyabean/mango composite flours2026