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March 19, 2024Food Science and Applied BiotechnologyOpen Access

Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies

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Authors

RARoseline Nwabugo AttaugwuEnugu State University of Science and TechnologyEUEkpeno Sunday UkpongFunai Electric (Japan)JAJosephat Ikechukwu AnyadiohaEnugu State University of Science and Technology

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Cite This Study

Attaugwu et al. (2024) studied this question.

synapsesocial.com/papers/68e7362ab6db6435876afeaahttps://doi.org/10.30721/fsab2024.v7.i1.347
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