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Optimization of Processing Conditions on Some Selected Mechanical Properties of Cookies from Wheat-Cocoyam Flour Using Response Surface Methodology (RSM)
by Peluola-Adeyemi O.A, Bolaji O.T, Abegunde T.A and Ogungbesan V.T
American Journal of Food Science and Technology. 2019, 7(1), 22-26. DOI: 10.12691/ajfst-7-1-4
Pub. Date: January 26, 2019Views: 3728Downloads: 2885
cookies baking temperature baking time RSM (Response surface methodology)
Abstract Full Text PDF (619 KB) Full Text HTML Full Text ePUB (1181 KB)
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