Quality Characterization of Biscuit Baked from Acha-Ripe Plantain&period;

Poopola; O. O.; Balogun D. A.; Bello; A.; Adeyemi; H. J.; Jibrin; J.; Isijiola; B.; Hassan; N. M.; Kumapayi; T. A. Odeh; E.; Raji; M. O. Ajibola; O. T.; Ajulo; K.

Quality Characterization of Biscuit Baked from Acha-Ripe Plantain&period;

Poopola, O. O., Balogun D. A., Bello, A., Adeyemi, H. J., Jibrin, J., Isijiola, B., Hassan, N. M., Kumapayi, T. A. Odeh, E. , Raji, M. O. Ajibola, O. T., & Ajulo, K.,

Abstract

No abstract provided for this publication.

More Articles from RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL

Proximate Composition and Fatty Acid Profile of Okpa Produced from Bambara Groundnut Flour in Bayelsa State, Nigeria

Author: Thomas C.N & Okoro Samuel D

Proximate Composition and Sensory Evaluation of Blends of Cassava Fufu, Cooking Banana (Musa saba) and African Yam Bean (Sphenostylis stenocarpa) Composite Flours and Paste&period;

Author: Ogbonnaya, M., Onumadu, K. S. & Nwogu, O. G. and Ben-Udechukwu, C.

Vegetables as Source of Functional Foods and Nutraceutical: Their Role in Disease Prevention

Author: Yepshak, Nanyen Bitrus

Evaluation of the Quality of Selected Locally Sourced Oil Base for the Making of Salad and Mayonnaise Creams

Author: Oyet Gogomary.I, and Chibor Bariwere S.

Phytochemical, Vitamin Composition and Bacterial Contamination of Pleurotus Ostreatus and Pleurotus Tuber-Regium

Author: Owabie, P. I, Wala Chimela