Physico‐chemical, sensory, and microbiological assessments of wheat‐based biscuit improved with beniseed and unripe plantain-Reference-Cited by-同舟云学术

Physico‐chemical, sensory, and microbiological assessments of wheat‐based biscuit improved with beniseed and unripe plantain

Published:2014-06-23 Issue:5 Volume:2 Page:464-469
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Agu Helen Obioma¹,Okoli Ndidiamaka Azuka¹

Affiliation:

1. Food Science and Technology Department Federal Polytechnic Bauchi P.M.B. 0231 Bauchi Bauchi State Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.135

Reference24 articles.

1. Anuonye J. C. G. I.Iwo andS. M.Misari.1999. Pp.256inSesame seed and its uses. The 23rd Annual NIFST Conference Proceeding 25–27October Abuja Nigeria.

2. Multiple Range and Multiple F Tests

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