Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2671-2677

  Okpala, Laura C ^a   Okoli, Eric C ^a  

^a EBONYI STATE UNIVERSITY   (Nigeria)

Author keywords

Cocoyam flour; Cookies; Fermented sorghum flour; Germinated pigeon pea flour

Indexed keywords

SURFACE PROPERTIES; TEXTURES;

BIOLOGICAL VALUES; COCOYAM FLOUR; COOKIES; PIGEON PEA; REGRESSION EQUATION; RESPONSE SURFACE METHODOLOGY; SENSORY ATTRIBUTES; SORGHUM FLOUR;

PROTEINS;

EID: 84920711204     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0749-1     Document Type: Article

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