has been cited by the following article(s):
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[1]
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Biscuit production from composite flours of wheat and yellow maize: A linear programming, physicochemical, and quality-based approach.
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International Food Research Journal,
2024 |
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[2]
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Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend
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Asian Food Science …,
2024 |
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[3]
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Chemical Composition, Functional, Microbiological and Sensory Qualities of Locally Produced Complementary Food from Rizgah (Plectranthus esculentus), Baobab …
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… Journal of Nutrition …,
2024 |
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[4]
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Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies
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… of Farming and …,
2024 |
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[5]
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Fortification of Shrimp Shell Flour as a Source of Calcium on the Preference Level of Bread
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Asian Journal of …,
2024 |
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[6]
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Characteristics of Modified Timor White Corn Flour and its Cookies Enriched with Moringa Leaves
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Jurnal Teknik Pertanian Lampung …,
2024 |
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[7]
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Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds
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Functional Foods in …,
2023 |
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[8]
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FERMENTED MANIOCAN FLOUR (Manihot esculenta. Crantz) ENRICHED WITH MORINGA (Moringa oleifera. Lam) FOR ANIMAL AND HUMAN FEED
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International Journal of Food and Nutritional Sciences,
2022 |
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[9]
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Role of consumption of composite flour in management of lifestyle disorders.
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Plant Archives …,
2021 |
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[10]
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Role of consumption of composite flour in management of lifestyle disorders
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Plant Archives,
2021 |
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[11]
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Poultry Feed Formulation and Characterization From Cake of Castor Seed And By-Products of Cassava Root
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2015 |
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[12]
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Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours
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[1]
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Biscuit production from composite flours of wheat and yellow maize: A linear programming, physicochemical, and quality-based approach
International Food Research Journal,
2024
DOI:10.47836/ifrj.31.2.17
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