Formulation and evaluation of cookies containing germinated pigeon pea, fermented sorghum and cocoyam flour blends using mixture response surface methodology

被引：0
|
作者：
Okpala, Laura C. [1 ]
Okoli, Eric C. [1 ]
机构：
[1] Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria
来源：
Advance Journal of Food Science and Technology | 2011年 / 3卷 / 05期
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摘要：
27
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页码：366 / 375
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