The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook) seed flour

International Journal of Food Science and Technology

Volumn 40, Issue 6, 2005, Pages 613-620

  Giami, Sunday Y ^a   Achinewhu, Simeon C ^a   Ibaakee, Christiana ^b  

^a RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

^b Rivers State Post Primary Schools Board   (Nigeria)

Author keywords

Acceptability; Chemical composition; Hardness; Protein quality; Spread ratio

Indexed keywords

COOKIES; PROTEIN QUALITY; PUMPKIN; SPREAD RATIO;

COMPOSITION; CROPS; FLAVORS; HARDNESS; PROTEINS; SEED;

FOOD PRODUCTS;

ACCEPTABILITY; CHEMICAL COMPOSITION; FARM CROPS; FLAVOR; FOOD; HARDNESS; HEATING; PROTEINS; SEEDS;

TELFAIRIA OCCIDENTALIS;

EID: 20444418671     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01008.x     Document Type: Article

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