Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology

Published 2012 View Full Article

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Title
Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology
Authors
Keywords
Cocoyam flour, Fermented sorghum flour, Germinated pigeon pea flour, Cookies
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 10, Pages 2671-2677
Publisher
Springer Nature
Online
2012-06-06
DOI
10.1007/s13197-012-0749-1
References
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