Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of the optimal biscuit-Reference-Cited by-同舟云学术

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Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of the optimal biscuit

Published:2023-12 Issue: Volume:8 Page:100264
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Njapndounke Bilkissou^ORCID,Ngouénam Romial Joel,Kouam Edith Marius Foko,Boungo Gires Teboukeu,Klang Julie Mathilde,Ngoufack François Zambou

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Official Methods of Analysis,1990

2. Chemical, physicochemical and sensory properties of soy plantain flour;Abioye;Afr. J. Food Sci.,2011

3. Chemical, functional and sensory properties of instant yam-breadfruit flour;Adebowale;Niger. Food J.,2008

4. Evaluation of cookies produced from blends of wheat, cassava and cowpea flours;Adekunlea;Int. J. Food Stud.,2014

5. Evaluation of storage stability and quality parameters in biscuit made from blends of wheat, cassava (Manihot esculenta) and carrot (Daucus carota) flour;Adelekan;Int. J. Food Sci. Nutr. Eng.,2019

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